Radish tzatziki

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This is lovely for summer salads and BBQs.

Radish tzatziki

100g very finely chopped radishes
1/2 small red onion, finely chopped
Splash of red wine vinegar
1 tsp caster sugar
100ml Greek style yoghurt

1. Mix all the ingredients together. Season with salt and pepper if required. Refrigerate for at least 30 mins and served chilled. Can be made the night before it’s eaten.

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Avocado and sweetcorn salsa

It’s raining and grey here in Yorkshire so I needed some food that is full of sunshine to cheer me up. This is a Mexican inspired recipe that’s easy to throw together.

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Avocoda and Sweetcorn Salsa (makes one small bowl full)

225g canned sweetcorn, drained
1/2 red onion, finely chopped
8-10 cherry tomatoes, quartered, and de-seeded if you don’t like the insides like me!
A handful of fresh basil, finely chopped
1 ripe avocado, peeled and diced
1 tablespoon of lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

1. Combine all the ingredients in a bowl and mix together well.  Leave in the fridge for a couple of hours before eating.

Fresh coriander is a good substitute for basil.

This is also nice mixed with cooled pasta shapes to make a pasta salad for lunch.

Vegetarian Sushi Salad

I love vegetarian sushi, but I don’t often have time to make it.  Luckily it’s readily available in supermarkets nowadays, but when I want a quick and easy homemade version I make this rice salad.

Vegetarian Sushi Salad (Serves 2-3)

200g sushi rice
3 tbsp rice vinegar
150g diced cucumber
4 sliced spring onions
1 tablespoon toasted sesame seeds
1 sheet of roasted nori seawood, cut with scissors into small pieces( I use Blue Dragon Sushi Nori sheets)

  1. If you are starting this recipe from scratch, cook 200g rice and allow to cool slightly. (This is, however, a great recipe for using up leftover rice and if you don’t have sushi rice, Thai sticky rice works well in this recipe.)
  2. Spread the rice out in a shallow bowl and pour over 3 tbsp of rice vinegar and mix well. 
  3. Add 150g diced cucumber and 2 sliced spring onions, 1 tbsp sesame seeds and mix.
  4. Finally chop your sheet of roasted nori seaweed using scissors and sprinkle this into the salad.