COUSCOUS SALAD WITH VEGETABLES AND CHICKPEAS

1 onion, finely chopped
Olive oil 45 ml (3 tbsp.)
2.5 ml (½ tsp.) Ground cumin dried
2.5 ml (½ tsp.) Dried ground coriander
1 clove garlic, minced
375 ml (1 ½ cups) chicken or vegetable broth
375 ml (1 ½ cup) couscous
1 can of 398 ml (14 oz) chickpeas, rinsed and drained 
1 red pepper, seeded and diced
2 Lebanese cucumbers unpeeled, diced
125 ml (½ cup) feta cheese, crumbled (you can omit this for vegan version)
125 ml (½ cup) chopped fresh parsley
Salt and pepper

1. Using a large nonstick skillet, cook onion in oil over medium heat until it begins to brown. Add the spices and garlic and cook 2 minutes. Salt and pepper. Add the broth and bring to the boil.
2. Add couscous and mix well. Cover, remove from heat and let stand 5 minutes. Using a fork, undo the couscous. Leave to cool.
3. In a large bowl, mix the remaining ingredients and add to this the couscous. Mix everything well.

Photo: Adam Cloete
Nota:  Ek het mielies in plaas van chickpeas gebruik en ek dink dit het dit nog lekkerder gemaak as wat die chickpeas sou.

AMANDA SE VINNIGE BAKED BEAN SLAAI
1 blik baked beans in tamatie sous
2 tamaties in blokkies gesny
1 stingel celery in blokkies gesny
1/2 ui gerasper
1 t garlic
1/2 k kaas gerasper
Sout en peper na smaak.
Bron en foto:  Amanda Van Rooyen

CURRY NOODLE SALAD WITH EXTRA BITE

500gram Screw noodles – Cook noodles but not too soft
1 green pepper – cut green pepper up in small pieces

Sauce
¾ cup of sugar
1 cup of good quality oil
1 cup of Tomato sauce
7 teaspoons of your choice curry – I use the Rajah mild. U can add as much as you like. I also put a little Indian curry with mine
For the sauce mix all ingredients well with a blender till its mixed through. Then add to the noodles and green pepper and mix. Refrigerate
BRON – Samantha Minne

Samantha Minne – Ek vind ook hoe langer hy staan hoe beter dis darem baie lekker!! Resep van my ma maar by haar geleer deur die jare

Theresa van der Westhuizen – Ek gooi altyd ‘n blikkie chakalaka in

Daniels Shereen – ek gooi soms cashew nuts en raisins in

Fanelee Snyman – I see you throw 7 teaspoon currie we throw 2 teaspoon currie in..

Samantha Minne – Hahaha ja ons doen, ons hou van hom effens sterk maar jy kan bysit net soos jy wil.

Louise Blignault – Dit is waar, vlg dag is dit altyd lekkerder! Samantha Minne gooi jy nie n eetlepel asyn in nie? Ek weet mens kan die blikkies perskes in stroop dreineer en klein opsny en saam uie en green pepper braai. Dan is dit nie nodig vir lepel asyn

Samantha Minne – Weet jy al die jare wat my ma en ek dit maak het ons nog nooit asyn by gegooi nie en ons het dit laat staan in die yskas vir paar dae dan proe hy nog netso lekker. Dink die olie beskerm hom. Ek sit my green pepper netso rou in en ui, as ek ui in sit gee lekker crunch vir die slaai

CUCUMBER POTATO SALAD
6-8 large potatoes peeled and cut into bite sizes
½ red onion fine chopped
½ cucumber thinly sliced
Bunch of parsley finely chopped
2-3 cups mayonnaise
1 cup plain yogurt
½ cup of milk
1 tablespoon peri peri sauce
½ cup of gherkin sauce (from glass)
Salt and pepperBoil potatoes and set aside to cool down
Mix all ingredients together
Add the cooled potatoes to the mixture and store in fridge

One could also substitute the parsley with fresh dill, but I don’t like the taste of dill
Also add then 2 tablespoons of vinegar and instead of peri peri sauce add 2 tablespoons of mustard, you’ll have a complete different taste

SOURCE/PHOTO: Shan T Russ

GAILS CUCUMBER SALAD
½ English cucumber sliced on your grater in thin rounds
3 to 4 spud potatoes boiled until tender, let cool then peel off the skins.
1 clove minced garlic
sprinkle of salt
Dressing:
3 dessertspoons olive oil (37.5 ml)
2 dessertspoons vinegar (25 ml)
salt and black pepper
2 teaspoon sugar

Grate cucumber sprinkle with salt, add garlic, cover and allow to sweat. After 30 mins, squeeze the cucumber until all the liquid is removed, slice your potato spuds into the cucumber, toss in salad dressing.
Mix the dressing ingredients together pour over the salad.
Sprinkle with paprika.

Recipe:  Gail Haselsteine

3Cs SALAD-CARROT CUCUMBER CASHEWS
1 cup grated carrot
1 cup thinly sliced cucumber
1/4 cup chopped cashews
2 tbsp orange juice
pinch of ground coriander

Mix the carrots, cashews, coriander and orange juice together, Arrange the cucumber around the outside of the serving dish, then pile the carrots in the center. Pour some of the juice over the whole dish and refrigerate for at least an hour before serving.
Source and Photo:  Leonie Overbeek

PANZANELLA
1 cup stale bread cut into cubes
1 cup tomato salsa of your choice
1/3 cup mozarella cut into cubes
a handful of basil
olive oil to taste

Mix the bread and tomato salsa and allow to marinate for at least 6 hours. Before serving, mix in the mozarella and basil, and drizzle with olive oil.
Variation on the panzanella is to toast the bread first. You can also add some tuna or anchovies if you like.
Recipe and photo:  Leonie Overbeek

BEET EN APPEL SLAAI
Kook klein beetjies tot gaar, skil af en hou eenkant.
Kook 1 koppie suiker en 1 koppie asyn saam met pickling spice.
Laat afkoel oornag.
Sny appels in kwarte en verwyder pitte. Sny kwarte in 3 of 4 dele.
Sny afgekoelde beet in skywe of bokkies of net kleiner dele na voorkeur.
Meng beet en appel saam.
Gooi asynmengsel deur sif oor beet en appel sodat die pickling spice agterbly.
Bedien op slaaibord.

Resep en foto: Fanie Smit‎

ROMEINSE SLAAI
vars gesniperde spinasie
white chedder kaas, in blokkies
tamatie
pynapple
uie
chicken viennas, alles opgekap
2 gekookte eiers

Gebruik eie hoeveelhede en meng alles behalwe die gekookte eiers saam.
Rasper die gekookte eiers bo-op en versier met avokado en origanum, suurlemoen, olyf olie, sout en peper na smaak.
Heerlik en gesond bedien saam enige ete.

Foto en resep:  Vanessa Harrison van Aswegen

CAPRESE SALAD
Mozarella cut in slices
Avo cut in slices
Tomato cut in slices
Shaved Italian hard cheese
Chopped onion and bell peppers
Cucumber
Mixed leaves
Rocket and Basil

Dress with Basil Pesto, Lemon juice, balsamic extract and olive oil .
Spice with black pepper, sweet basil, oregano and course salt.
Serve with a fillet, a baked potato and a mealie

Source:  Hennie Jansen Van Rensburg