Potato Salad with Avocado & Chilli

This recipe is a bit of an adaptation of something I saw Jamie Oliver create years ago on one of his many cooking shows, and I have been making it religiously ever since. It is so simple, yet never fails to impress. Try it out on your friends at your next get together - I guarantee they will think you are incredibly stylish and gourmet!

Baby spinach leaves (enough to cover whichever platter you are using)
12 chat potatoes, washed
1 medium avocado, peeled and sliced
1 long red chilli, finely diced
1 - 2 lemons, juice only
Extra virgin olive oil, for drizzling
Sea salt & freshly cracked pepper

Place the potatoes in a pot of cold salted water and bring to the boil. Cook until just tender, then rinse and drain. Allow to cool to room temperature.

Arrange the spinach leaves on a serving platter and top with the sliced avocado.

Once the potatoes are cool enough to handle, cut any larger ones in half and arrange on the platter with the avocado and spinach. Sprinkle over the diced chilli and dress generously with lemon and olive oil. Season well with salt and pepper.

Serve immediately! Or if you are not planning on serving straight away, reserve the dressing until you are ready, otherwise you will end up with a soggy salad.

Serves 4 - 6

Tofu Salad

I'm a big fan of tofu, but rarely find an opportunity to use for anything other than soups and stir-frys. So I was rather pleased when I came across this recipe whilst hunting for something new to accompany my chicken san choy bow. The light, subtle dressing really worked well, and the colours looked amazing on the table!

You can find this recipe and other equally delicious ones in: Tossed: 200 fast, fresh and fabulous salads

250g firm tofu
2 tsp sweet chilli sauce
1/2 tsp fresh grated ginger
1 clove garlic, crushed
2 tsp soy sauce
2 tbsp sesame oil
100g snowpeas, julienned
2 small carrots, julienned
1/2 small red cabbage, shredded finely
2 tbsp unsalted peanuts, chopped

Place the sweet chilli sauce, ginger, garlic, soy sauce and sesame oil in a small jar and shake well to form a marinade. Cut the tofu into 2cm pieces, place in a bowl and pour the marinade over, then refrigerate for 1 hour.

Meanwhile prepare the vegetables and place in a large serving bowl. Add the tofu and any excess marinade then toss lightly to combine. Top with chopped peanuts.

Serves 4 - 6

Curried Rice Salad with Spiced Yoghurt

I've never made a rice salad before, but when I came across this one in the December issue of Super Food Ideas it just looked too good to miss out on. I have to say that the spiced yoghurt was the star of the show for me, although I did change the recipe slightly. (The magazine called for mango chutney in the yoghurt, feel free to add if you like it!)

You could serve this on its own if you like; it was certainly filling enough to be considered a main meal, or do what I did and serve it with some chermoula spiced chicken skewers and keep the leftover rice salad for a delicious lunch at work the next day!



Rice Salad:

1 cup basmati rice, rinsed
1 tsp ground tumeric
1 tsp ground cumin
3 stalks celery, sliced
1 red capsicum, diced
1/4 cup sultanas
1/3 cup slivered almonds, toasted
1/4 cup fresh coriander, chopped
Cracked pepper & sea salt to taste

Yoghurt Dressing:

3/4 cup plain natural yoghurt
1/2 tsp ground cumin
1/2 lemon, juice only
Cracked pepper & sea salt to taste

Cook the rice according to packet directions, adding the tumeric and cumin to the water to give flavour and colour as it cooks. Transfer to a large bowl and leave to cool.

Make the spiced yoghurt dressing simply by combining the ingredients in a bowl and stirring together well.

Next add the celery, capsicum, sultanas, almonds and coriander to the rice, season with salt and pepper and toss gently to combine. Serve with a generous dollop of yoghurt dressing on the side.

Serves 4 - 6