Mixed Green Salad with Yogurt Dressing (Yogurtlu Karisik Yesil Salata

Funky lettuce
2 cucumber, washed, discard the seeds, grated
12 fresh basil leaves, chopped
12 fresh mint leaves, chopped
3 Tablespoon fresh parsley, chopped
3 Tablespoon fresh dill, chopped
1 ½ Cup walnut halves, lightly toasted
Salt and pepper to taste

Yogurt dressing:
1 Cup Greek yogurt
4 garlic cloves, smashed with salt
6 Tablespoons extra virgin olive oil
2 Tablespoon lemon juice
2 Tablespoon white wine vinegar
1 teaspoon sugar
Salt and pepper, to taste
Paprika

Place all the salad ingredients in a salad bowl. Whisk all the dressing ingredients in a separate small bowl. Taste and if necessary add more salt or pepper.

Just before serving the salad, spread yogurt dressing all over the greens. Sprinkle some paprika to garnish.

Fattoush

2 large pita bread, split horizontally
2 cos lettuce, torn into medium pieces
1 bunch spring onions, white and tender green parts only, thinly sliced
3 Lebanese cucumbers—peeled, halved lengthwise, seeded and thinly sliced
7 tomatoes, cut into wedges
3 bunches coarsely chopped flat-leaf parsley
1 bunch fresh mint leaves
2 ½ Tablespoons ground sumac
6 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Preheat the oven to 180 C. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.

Meanwhile, in a large bowl, combine the lettuce with the spring onions, cucumbers, tomatoes, parsley, mint and sumac.

Immediately before serving, drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.

Cucumber And Yoghurt Salad - Laban Khyar

3 medium cucumbers
1 cups Greek yogurt
1 teaspoon minced garlic
1 teaspoon salt, or to taste
Fresh mint leaves, chopped finely

Peel cucumber and cut into thin round slices. Place in a glass bowl.

Combine garlic with salt. Add it to the yoghurt. Add the cucumbers.

Mix thoroughly.

Serve cold, garnished with mint.

Tabbouleh

2 bunches fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 medium onion, finely chopped
6 medium tomatoes, diced
1 Tablespoon salt
½ teaspoon black pepper
½ Cup bulghur, medium grade
6 Tablespoons lemon juice
6 Tablespoons extra virgin olive oil

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Greek Salad

6 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 garlic clove, crushed
Pinch of sugar
Salt and pepper to taste
400 g feta, crumbled
8 tomatoes, quartered
1 cucumber, sliced
24 black olives
4 Tablespoons chopped fresh herbs such as oregano, parsley, mint or basil

Make the dressing by whisking together the oil, lemon juice, garlic, sugar and seasonings in a small bowl. Set aside.

Put the tomatoes and cucumber in a bowl. Sprinkle over feta and toss to combine.

Just before serving, whisk the dressing again, pour over the salad leaves and toss together. Scatter over the olives and chopped herbs and serve.

Spicy Thai Beef Salad with Nam Jim Dressing

600g beef rump steak

1 Tablespoon extra virgin olive oil

Salt and freshly ground black pepper

200g salad mix

2 Lebanese cucumbers, seeded, sliced thinly

3 sping onions, sliced thinly

¾ cup toasted cashews

Fresh coriander leaves

Nam Jim Dressing

4 spring onions, sliced thinly

1 clove garlic, peeled, quartered

1 small fresh red Thai chilli, chopped finely

2 teaspoons finely chopped coriander root

1 tablespoon brown sugar

2 teaspoons fish sauce

2 tablespoons lime juice

¼ cup extra virgin olive oil

Heat a grill plate. Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

Nam jim dressing: Blend or process all ingredients until smooth.

Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.

Fresh Salsa

5 tomatoes, finely diced
1 can corn, drained
1 avocado, finely diced
1 red capsicum, finely diced
3 spring onions, very finely chopped
Juice of 1 lime
4 Tablespoons parsley, finely chopped

Combine all of the ingredients in a bowl. Mix well.

Pasta Salad

1 packet pasta, cooked according to directions on packet
440 g can corn, drained
1 – ½ Cups green beans, trimmed, cut into 3cm pieces, cooked
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
¼ Cup flat-leaf parsley leaves, finely chopped
Dressing of choice

Transfer pasta to a large bowl. Add corn, beans, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add dressing and salt and pepper. Toss gently to combine. Serve.

Cucumber Salad

2 Tablespoons lime juice
2 Tablespoons rice vinegar
1/3 Cup fish sauce
2 Tablespoons caster sugar
1 small red chilli, seeded, cut into thin strips
1 small red onion, finely chopped
1/2 Cup chopped fresh parsley
1 telegraph cucumber, chopped

Combine the lime juice, rice vinegar, fish sauce and sugar in a small bowl, stirring to dissolve the sugar. Place the cucumber, chilli, onion and coriander in a medium bowl, pour over the dressing and stir to combine.

Greek Salad

3 Lebanese cucumbers, sliced
6 firm, ripe tomatoes, roughly chopped
1 red capsicum, chopped
1 red onion, thinly sliced into rings
250g marinated Greek kalamata olives
250g Greek feta cheese
1 tablespoon dried Greek oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar

Combine cucumber, tomato, capsicum, onion, olives and feta in a large bowl. Sprinkle salad with oregano and 1 teaspoon salt. Drizzle with oil and vinegar. Toss to combine. Serve.

Potato Salad with Dill Dressing

1 kg chat potatoes, scrubbed
1 red onion, very finely diced
4 boiled eggs, crumbled
1 can corn kernels, drained
1 – 1 ½ C peas, cooked according to packet directions
200g carton light sour cream
¼ Cup Paul Newman’s Ranch Dressing (I don't usually recommend brands but there is no substitute for this one)
Dill, finely chopped

Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain.

Stand for 10 minutes. Cut each potato in half. Place into a bowl. Add onion, eggs, peas and corn.

Combine sour cream, dill, and salt and pepper. Drizzle sauce over potatoes. Season with salt and pepper. Toss gently to combine. Serve.

Coleslaw

4 Cups finely shredded cabbage
2 large carrots, peeled, coarsely grated
1 white onion, finely diced
½ Cup good-quality whole-egg mayonnaise
1 Tablespoon Dijon mustard
1 ½ Tablespoons fresh lemon juice

To make the coleslaw, combine the cabbage, carrot and onion in a large bowl. Whisk the mayonnaise, mustard and lemon juice in a small bowl until well combined. Taste and season with salt and pepper. Add to the cabbage mixture and gently toss until well combined.

KFC-style Twister

Makes 10

5 Tablespoons plain flour
2 ½ teaspoons ground black pepper
2 ½ teaspoons salt
1 ½ teaspoon onion powder
20 chicken breast tenders, or chicken breasts cut into 20
Olive oil spray
5 egg whites
5 teaspoons milk
1 ½ Cups plus 5 tablespoon bread crumbs
10 burritos
KFC Twister Sauce (recipe follows)
Shredded iceberg lettuce
Slices tomato (cut 1/8 inch thick)

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 240 C. Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs on a small sheet of baking paper next to the bowl.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the breadcrumb to coat completely. Repeat dipping a second time into the egg white mixture and the breadcrumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

KFC TWISTER SAUCE

3/4 cup plus 1 teaspoon light mayonnaise
3 teaspoon sugar
1 ½ teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

KFC-style Coleslaw

8 Cups finely chopped cabbage
1 medium carrot, shredded
1/3 Cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1 1/2 Tablespoon white vinegar
2 1/2 Tablespoons lemon juice

Be sure cabbage and carrots are chopped into very fine pieces. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the carrots and the cabbage. Mix well. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.