Broccoli Salad

Ingredients:

4 cups broccoli, small flowerets
2 cups red cabbage, shredded
1 cup carrots, shredded

Dressing:

3 tbs. olive oil
2 tbs. vinegar
1/4 tsp. crushed garlic
1 tbs. parmesan cheese, grated
2 tbs. coriander, chopped
3 tbs. walnuts, coarsely chopped
2 tbs. lemon juice
1/4 tsp. salt
black pepper

Directions:

• Immerse broccoli into hot water for 5 minutes then put into cold water to protect the green color.
• Combine broccoli with cabbage and carrots.
• Combine sauce ingredients together, pour over salad, garnish with parmesan cheese and walnut, serve.

Crab Salad

Ingredients

6 pcs. crab sticks
3 cups ice-berg lettuce

Dressing:

1 1/2 tbs. spicy mayonnaise
1 1/2 tbs. normal mayonnaise
1 1/2 tbs. italian dressing
1/2 tbs. teriyaki sauce

Directions:

Cut the lettuce to cubes and the crab sticks to a very thin long slices.
Mix all the dressing ingredients together.
In a large bowl, mix lettuce and crab then add the dressing and mix well, put in serving plate, garnish with crab sticks.

Halloumi Cheese Salad

Ingredients:

1 (250 g) package Halloumi Cheese
250 g salad green leaves
1 tablespoon olive oil
2 tablespoons pine nuts
1 Turkey breast cut into cubes
1 cup cherry tomato
1/4 cup lemon-infused with olive oil
4 tortilla or flat bread

Directions:

• In a non-stick pan, warm the olive oil gently over a medium-high heat. Slice the Halloumi and add it to the pan. After a couple of minutes, add the pine nuts and turkey breast. Turn every few minutes. Cook until the Halloumi is brown and golden in color in both sides
• In a large bowl, add salad leave and cherry tomatoes.
• Meanwhile, toast tortillas or flatbread or until crsipy.
• Add Halloumi Cheese mix to salad bowl, and pour lemon end the sentence olive oil over top. Stir to coat. Serve over flatbread and use hands to eat, like pizza!

Halloumi Peach Salad

Ingredients:

9 ounces halloumi cheese
6 tablespoons of flour
7 oz mixed green salad
1 can peach & sliced
1 tablespoon mint, finely chopped
5 fluid ounces natural yoghurt
1/2 lemon juice only, salt & freshly ground black pepper
3 tablespoons peanut oil
4 ounces cherry tomato, mint leaf to garnish

Directions:

• Cut the halloumi cheese into eight slices and then cut each in half.
• Coat in the seasoned flour and put aside.
• Arrange the salad leaves on two or four serving plates and place slices of peach on top.

Dressing:

• To make the dreassing, mix the chopped mind, yoghurt and lemon juice together in bowl and season to taste.
• Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side until golden.
• Arrange the pieces of halloumi on eahc bed of leavesand drizzle with a little of the dressing.
• Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.