Meatballs Salad

Ingredients
For the meatballs
2 tsp coriander powder
4 large cloves garlic
1/4 tsp salt
1 lb chicken mince
½ tsp cumin (crushed)
chilli powder, to taste
1 egg (beaten)
1-2 tbsp oil
2-3 tbsp chopped coriander leaves
1 tsp chili flaked
1 onion (chopped)
For the salad
1 cup mixed salad leaves
2 tbsp finely chopped mint leaves
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
1 tsp white vinegar
3 tbsp olive oil
1 tbsp walnut (pieces)
1tsp cranberry (dried)
Method
Chop the garlic with the salt until it forms a paste.
Place the chicken mince into a bowl and mix well.
Add the ground spices, chili powder, onion and garlic then mix really well with your hands and add the beaten egg.
Wet your hands, take pieces of the mixture and form into meatballs.You should have about 12 meatballs.
Lightly oil a clean work surface with a little of the oil making circle meatballs. Roll gently and make sure there are no holes.
Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Then place meatballs on grill and gently press it for 1-2 mins.
Place the meatballs into a serving dish and keep warm.
Then put tomato piece, lemon and choice of your veggies for your salad.
For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar and olive oil together and season with salt and black pepper, then toss together with the salad leaves.
To serve, arrange the meatballs around the edge of a platter then place the salad in the centre. Put some meatballs on top of salad and grilled tomatoes and veggies and garnish with the chopped coriander, nuts and cranberries. Enjoy!!!

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Peanut Pasta Salad

Ingrеdiеntѕ
Pеаnut Buttеr half сuр
Soya ѕаuсе 2 tbѕр
Vinеgаr 2 tbsp
Sriracha sauce 2 tbѕр
Wаtеr Quarter cup
Sesame оil 1 tbѕр
Ginger (finеlу chopped) 1 tbѕр
Garlic (finеlу сhорреd) 1 tѕр
Brown ѕugаr 2 tbsp
Carrot (juliеnnеd) 1
Cucumbers (julienned) 2
Cарѕiсum (juliеnnеd) 1
Onion (sliced) hаlf сuр
Coriander lеаvе сhорреd 2 tbѕр
Pеаnutѕ chopped quarter сuр
Rice nооdlеѕ half расkеt
Surее salad drеѕѕing hаlf сuр
Method
1. Bоil water ѕоаk rice nооdlеѕ for 30 min drain.
2. In a mеdium bowl beat реаnut buttеr soya ѕаuсе vinеgаr, ѕеѕаmе oil syrasha ѕаuсе, wаtеr, ѕаlаd dressing brоwn ѕugаr аnd ginger garlic mix all tоgеthеr.
3. Cоmbinе pasta with аll vеgеtаblеѕ роur thе drеѕѕing over раѕtа and vеgеtаblе
4. mix wеll сhill fоr 1 hоur bеfоrе ѕеrving garnish with chopped соriаndеr аnd peanut.

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Mimosa Salad

Ingredients
1 cup chicken-boiled-shredded
1 cup grated carrots(boiled/raw as you like)
1 cup grated potatoes
1 cup grated beetroot
1 cup grated hard boiled eggs(reserve the egg yolks to use later)
1 cup grated egg yolks
1 cup mayonnaise
Directions
In a serving platter, put them in layers, potatoes, carrots, beetroot, egg whites, chicken(you can use, tuna, salmon-and vegetables of your choice) and drizzle some mayonnaise in each layer, lastly layer the grated egg yolks on top, and decorate with whole hard boiled eggs.

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Grilled Vegetable Salad

Ingredients
Eggplant 1
Spring onion 3
Tomato 2
Green chilies 2
Salad leaves 1 bunch
Sweet corns 1 cup
Bottle gourd 1
Salt to taste
Black pepper to taste
Oil 5-6 tbsp
Balsamic vinegar for dressing or lemon
Walnuts for garnish
Method
Slice eggplant into round shape.
Peel bottle gourd. And slice it like eggplant.
Cut spring onion into 2 inches long.
Cut tomato into slices.
Combine all the vegetables and add salt, black pepper and oil. Coat all the vegetables well.
Preheat the grill pan and place the vegetables on the grill pan and lightly grill vegetales. You can sprinkle red chili if you want to make it spicy.
Sauté sweet corns adding bit of salt.
Roughly cut the salad leaves and put in a mixing bowl and add vinegar and some salt. Mix well.
Now place the leaves in serving plate and put grilled vegetables on them.
Spread corns on top or place at a side.
Roast walnuts for garnishing.
Serve and enjoy.

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