Jamie's Coleslaw

This is another good way to use cabbage. Coleslaw is a great accompaniment to cheese, falafel and other salty foodstuffs.

Warm Potato Salad

One of my work mates made a warm potato salad for my boyfriend and I, and we have been enjoying making it in different ways ever since, especially with new baby potatoes.

potatoes (preferably new baby potatoes, washed and boiled)

sun dried tomatoes (chopped)

capers

pepper (grilled and peeled)

red onion (sliced and flash-fried)

a bunch of fresh basil

olive oil

salt

pepper

- While boiling the potatoes, chop all the other ingredients. When the potatoes are just cooked, drain, chop into bite-sized pieces and combine with the remaining ingredients. Best served warm.

Grilled Halloumi Salad with Lime and Caper Dressing

Lime and halloumi are a perfect match. Sweet grilled pepper goes nicely with the salty and sour combination.

halloumi (sliced and grilled)

pepper (grilled and peeled)

green salad (for example with lettuce, tomatoes, cucumber, radishes..)

Lime and caper dressing:

juice of one lime and zest of half

olive oil

1 clove of crushed garlic

1 tsp capers

a handful of coriander (or parsley), finely chopped

1 dried chilli, crushed

1 tsp white wine vinegar

1 tsp sugar

Combine all the dressing ingredients in a bowl, adding the olive oil last, whisking the mixture until it emulsifies. Serve immediately after the halloumi is cooked as it becomes rubbery when it cools.

Jamie's Chickpea Salad

I highly recommend another Jamie Oliver salad; easy to make, healthy, affordable and obviously very tasty! This salad makes a good starter, side or main course depending on your needs.

Mozzarella Salad with Grilled Chili & Vegetables

Grilled chili, fresh mozzarella and lemon zest are a perfect combination. In this salad they are accompanied by grilled vegetables, crispy leaves and toasted bread.

fresh mozzarella

2 red chilies (deseeded)

red onion (wedges, grilled)

pepper (grilled, peeled and sliced)

cherry tomatoes (grilled)

rucola

lemon zest

olive oil

balsamic vinegar

2 tsp capers

white bread (toasted)

1 garlic clove

- Grill the vegetables and chili. Notice that the peppers and onion take longer to grill than chilies and tomatoes. Sprinkle the tomatoes with some olive oil and balsamic vinegar before grilling.

- Toast or grill the bread, rub some garlic on it and drizzle with olive oil.

- Arrange everything on a plate and sprinkle over some olive oil, balsamic vinegar, capers and lemon zest.

Black Bean Salad

Black beans have an unique, nutty flavour and they are one of the tastiest beans to use in salads. This recipe is based on one found from "The Essential Vegetarian Cookbook" by Susan Tomnay.

black beans (soaked over night and boiled)

1 red pepper (diced)

2 tomatoes (diced)

1/2 small red onion (thinly sliced)

sweet corn

honey melon/cantaloupe/water melon (diced)

avocado (sliced)

crispy lettuce/rucola

fresh corriander

Dressing:

olive oil

lime juice

chili/cayenne pepper

1 small clove garlic (crushed)

salt

pepper

- Combine all the ingredients except for the avocado, melon and lettuce/rucola, add the dressing and set aside for half an hour to let the flavours develop. Add the rest of the ingredients and gently mix through.

Goat's Cheese Salad with Orange Sauce

This is one of the nicest dishes my boyfriend has created and one of my favourite salads. The orange sauce is the best dressing I've had with goat's cheese.

Salad:

rucola

lettuce (for example lollo rosso or curled lettuce)

cherry tomatoes

(cucumber)

goat's cheese (thickly sliced)

white bread (sliced)

black pepper

Dressing:

olive oil

2 oranges (juice of 2 and zest of 1)

(half a small red onion, sliced)

a splash of balsamic vinegar

a pinch of salt

sugar

- Fry the onion for a few minutes until it's softened.

- Add the orange zest and fry for a further minute, and then add the juice, salt, balsamic vinegar and sugar.

- Continue to cook the dressing on a medium heat until it has thickened slightly.

- Grill one side of the bread, then turn over and place the goat's cheese on top of the slices. Drizzle some olive oil on top, give it a twist of pepper, and grill until the cheese has some brown spots.

- Spoon the dressing over the salad and cheese.

Rucola & Grilled Pepper Salad

This salad makes a perfect starter to almost any Italian meal. We had it with the goat's cheese pasta (recipe below). All the tastes click together perfectly in this dish when you have it with a light vinaigrette.

rucola

red and yellow pepper (grilled, peeled and sliced)

pinenuts (toasted)

parmesan

olive oil

small clove garlic (crushed)

balsamic vinegar

sugar

salt

pepper

- Grill the peppers skin side up until they are blackened, place in a plastic bag and let cool. Peel and slice into strips.

- Toast the pinenuts in a dry pan until lightly browned.

- Put the rucola in a large bowl and add the peppers, pinenuts and parmesan.

- Make a light vinaigrette with olive oil, balsamic vinegar, garlic, and just a pinch of sugar, salt and pepper, and drizzle over the salad.

Grilled Aubergine Salad

This is a lovely dip-kind of salad that goes extremely well with crispy white bread. We had it with fresh home baked flatbread and some nice greens. The recipe is from a book called New Vegetarian Food ("Kansainvälisiä kasvisherkkuja" in Finnish) by Christine McFadden.

2 aubergines

1 red onion

1,5 dl olive oil

dried chili flakes

cummin seeds

sesame seeds

2 garlic cloves

salt

pepper

30 ml (2 table spoons) lime juice

Yoghurt sauce:

1,5 dl plain yoghurt

good handful of chopped fresh corriander

zest of half a lime

1 garlic clove

salt

pepper

- Slice the aubergine and onion into chuncks. Put into a big bowl.

- Mix the olive oil, chili flakes, cummin seeds, sesame seeds, garlic, salt and pepper. Pour on top of the veggies and stir well. Marinade for at least half an hour.

- While the veggies are marinating, mix yoghurt, fresh corriander, grated lime zest, garlic, salt and pepper. Leave to sit.

- Lay the vegetables on a oven tray and grill both sides approximately 5 minutes or until they are slightly browned. Cool them down for a while.

- Mix the grilled vegetables with the yoghurt sauce and let it sit in room temperature for an hour.

Tip: Don´t slice the red onion or garlic too small before grilling since they burn easily!