Usha Singh

Although I post only vegetarian recipes, for some reason i have just not managed to get my post out on “Meatless Monday”, so over the weekend i decided that i am going to ensure my post is out on Monday. This is another one of those dishes that was born out of tit bits left in the fridge at the end of the week. With the heatwave that we are experiancing in Johannesburg, you can’t eat anything but salads.

Red Bean & Corn Salad (Serves 4)

1 can red kidney beans (washed and drained)

125ml corn of the cob

5ml salt

5ml of lemon zest

3ml freshly crushed coriander seeds

1 fresh green or red chilli (finely chopped)

65ml of chopped coriander (garnish)

Dressing

50ml of freshly squeezed lemon juice

50ml avocado oil

5ml freshly ground black pepper

10ml sugar

5ml salt

Method

1. Mix the above salad ingredients together and allow to stand for about 10 minutes
2. Mean while whisk all of the dressing ingredients together and pour over the salad
3. Serve with on its own or with a leafy green salad some pita toasts, garlic or herb bread

Leafy Green Salad

250ml finely sliced crisp lettuce

125ml baby pea shoots

100ml alfalfa sprouts

100ml baby rocket leaves

8-10 baby rosa tomatoes

15ml sesame seeds (garnish)

Method

1. Mix all of salad ingredients together and use some of the above salad dressing and garnish with sesame seeds.