SICHUAN CUCUMBER SALAD

SERVES 4 PORTIONS

2 cucumbers

2 tsp. salt

8 garlic cloves

3 red chile peppers, stemmed (seeded for less heat)

1/4 cup (60 ml) peanut oil

1/4 cup (60 ml) soy sauce

1 tsp. ground Sichuan pepper

2 tbsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 173kcal
Fat: 13.9g (2.4g S.Fat)
Carbs: 11.6g
Protein: 3g
Sugar: 4.6g
Sodium: 2069mg

METHOD

Smash the cucumbers with the flat side of a large kitchen knife. You'll feel a lot better afterwards.

Chop the cucumbers coarsely and combine with the salt. Allow for a 10-minute resting period.

Drain the excess liquid and thoroughly rinse the cucumber slices under running water.

Garlic and chiles, minced Heat the peanut oil in a frying pan over medium heat and sweat the garlic and chiles for 2 to 3 minutes.

Soy sauce is used to deglaze the pan, and the Sichuan pepper is added.

Pour the hot dressing over the cucumber slices, allow to cool slightly, and top with cilantro leaves.

RECIPE NOTES

To avoid making a huge mess in the kitchen, place the cucumbers in a freezer bag and seal it before smashing them. The bag can then be reused to marinate vegetables, seitan, or tofu.

QUINOA AND BEAN SALAD

SERVES 4 PORTIONS

FOR THE SALAD

2/3 cup (100g / 4oz) quinoa

1 2/3 cups (250g / 9oz) cooked butter beans

1 cup (150g / 5oz) cooked kidney beans

1 cup (150g / 5oz) cooked black beans

2 tbsp. flaxseeds

FOR THE HERB VINAIGRETTE

1/2 bunch chives

1/2 bunch parsley

3 tbsp. olive oil

2 tbsp. apple cider vinegar

1 1/2 tsp. salt

1 tsp. prepared mustard

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 616kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 92.4g
Protein: 30.3g
Sugar: 4.2g
Sodium: 905mg

METHOD

Allow the quinoa to cool after cooking it according to the package directions.

Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.

Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.

Allow for 30 minutes in the refrigerator before serving.

RECIPE NOTES

This salad can also be made with brown rice instead of quinoa. Simply steam the rice in 1 1/2 times its volume of water for 40 minutes before allowing it to cool completely.

GRILLED POTATO SALAD

SERVES 4 PORTIONS

FOR THE POTATOES

1 oz. (500g / 18oz) small multi- coloured potatoes

2 tbsp. olive oil

1 tsp. coarse sea salt

FOR THE DRESSING

1 avocado, halved, pitted and peeled

1/4 cup plus 2 tbsp. (90 ml) white wine vinegar

1/4 cup plus 2 tbsp. (90 ml) olive oil

3 tbsp. almond milk

Juice of 1 lemon

1 tbsp. prepared mustard

1 tsp. salt

1/2 tsp. black pepper

EXTRAS

5 cups (100g / 4oz) arugula

1 spring onion

NUTRITIONAL VALUES

Calories: 513kcal
Fat: 42.5g (6.6g S.Fat)
Carbs: 36.7g
Protein: 5.7g
Sugar: 3.5g
Sodium: 1748mg

METHOD

Boil the potatoes and set aside to cool. Cut the potatoes in half, season with salt and oil, and grill them on their cut sides for 8 to 10 minutes over indirect heat.

In a blender, combine all the dressing ingredients and process until smooth.

Combine the grilled potatoes and the dressing in a mixing bowl.

Gently fold in the arugula and thinly slice the spring onion. Sprinkle them over the salad.

GRILLED ZUCCHINI SALAD

SERVES 4 PORTIONS

FOR THE ZUCCHINI

4 zucchini

1/4 cup (60 ml) olive oil

1/2 tsp. salt

FOR THE DRESSING

2 garlic cloves

2 tbsp. olive oil

2 tbsp. white balsamic vinegar

2 tbsp. prepared mustard

1 tsp. salt

EXTRAS

3 tbsp. toasted pine nuts

NUTRITIONAL VALUES

Calories: 236kcal
Fat: 22.8g (3g S.Fat)
Carbs: 8.4g
Protein: 3.7g
Sugar: 3.7g
Sodium: 981mg

METHOD

Cut the zucchini lengthwise into 5 mm thick slices. Marinate for 20 minutes in a bowl with the oil and salt.

In a blender, combine all of the dressing ingredients and process until smooth.

Grill the zucchini slices for 10 to 12 minutes on each side over indirect heat, then drizzle with the dressing and top with the pine nuts.

RECIPE NOTES

The zucchini can be slightly crunchy. The key is to give them a pleasant smoky aroma and appealing char marks.

This is also delicious when served cold.

SUMMER PANZANELLA SALAD

SERVES 4 PORTIONS

4 tbsp. olive oil

3 cups (3/4-inch) Italian bread cubes

Sea salt

1 cucumber, peeled, seeded, and chopped

3 large tomatoes, roughly chopped

1/2 small red onion, thinly sliced

1 garlic clove, minced

2 tbsp. balsamic vinegar

Freshly ground black pepper

2 cups fresh basil, torn into pieces

2 cups arugula

1 avocado, cubed

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 24.3g (4.1g S.Fat)
Carbs: 18g
Protein: 3.4g
Sugar: 5.8g
Sodium: 170mg

METHOD

Heat 3 tablespoons of the oil in a large skillet over medium-high heat, then add the bread cubes. Season with salt and toss frequently for 5 to 10 minutes, or until lightly toasted.

Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.

ITALIAN CHOPPED SALAD

SERVES

FOR THE DRESSING

1 garlic clove, minced

1 tbsp. Dijon mustard

1/2 tsp. sea salt

2 tbsp. red wine vinegar

1/2 cup olive oil

1 tbsp. agave

FOR THE SALAD

1 head romaine, finely chopped

1/2 cup fresh basil, cut into a fine chiffonade, see tip

1 can chickpeas, rinsed and drained

1 tomato, chopped

1/2 cup kalamata olives, pitted and chopped

2 scallions, white and light green parts thinly sliced

7 oz. (198g) extra-firm tofu, drained and patted dry

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 35.1g (4.6g S.Fat)
Carbs: 58.5g
Protein: 22g
Sugar: 14.5g
Sodium: 344mg

METHOD

FOR THE DRESSING
Combine all the ingredients in a blender and blend until smooth. Refrigerate for up to three days.

FOR THE SALAD
To make the salad, combine romaine, basil, chickpeas, tomato, olives, and scallions in a large mixing bowl. Toss the salad with the crumbled tofu. Season with salt and pepper and toss with desired amount of dressing. More pepper should be sprinkled on top of each serving.