I like this delicious salad very much, it is fantastic when combined with grilled meat. When we gather in a large number I usually make this salad or rice salad (you can find rice salad on my blog, too). Actually there is one more salad I like a lot and I will make a recipe for it, too.

INGREDIENTS:

125 g of couscous

190 ml of vegetable stock

1 cucumber for salad

2 red peppers

200 g sweet corn ( canned )

2 pieces of spring onions

250 g of cherry tomatoes

2 spoons of fresh parsley ( finely chopped )

Squeeze of 1 – 1 ½ lemon ( according to your taste )

Salt ( according to your taste )

80 ml of oil

250 g of Feta cheese ( cut in cubes )

PROCEDURE :

1 . pour the cooked vegetable stock over couscous and leave it covered for 4 – 5 minutes …

2 . cut the cucumber into cubes, halve the cherry tomatoes, slice the spring onion, deseed the peppers and cut them into smaller strips, drain the liquid from the canned corn …

3 . put the couscous and vegetables into a bowl, add oil and season with lemon and salt …

4 . mix the salad well …

5 . serve the salad on plates and put the cubes of Feta cheese on it …

NOTES AND ADVICE :

1 . Instead of vegetable stock you can use boiled water to pour over couscous, but in this case you should use Vegeta and salt to season the salad.

2 . Add as much lemon squeeze as wished, to make the salad sour to your taste.

3 . If there is some salad left, put it into the fridge, as it will be delicious the following day, as well.

4 . Be careful when adding the salt, since vegetable stock is already salty.

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

 

A bit unusual but very healthy, tasty and refreshing salad. My husband says, this is a summer salad as it is refreshing. For me this is a salad that can be eaten in all seasons, with sausages, meat and different roasts this salad is a real hit.

INGREDIENTS :

1 courgette ( medium size )

1 pear( big and sweet)

2 carrots ( medium size )

50 g almond flakes

½ – 1 lemon ( to your taste)

1 tea spoon of Italian spices

1 cucumber ( for salad )

1 tea spoon of honey

½ of celery ( medium size

4 tea spoons of oil

½ tea spoon of salt

PREPARATION :

1 . Wash the pear and all vegetables, peel them if you want ( not obligatory) , and grate them …

2 . add all other ingredients to the vegetables, then squeeze a half lemon and mix lightly but well …

3 . taste to make sure it is sour enough and seasoned well ( if needed add another half lemon or salt according to your taste) …

NOTES AND ADVICE :

Prepare and season this salad directly before serving !!!

If you prepare this salad earlier, it will get bitter.

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

If you are fond of vegetables, then this is a top recipe for you, and if you are not, you are likely to become one when you try these vegetable summer rolls, peanut dip goes extremely well with them. The dip gives special charm to this recipe, as its taste suits vegetables perfectly. Combination of various tastes is likely to make you a vegetable fan, but do not forget that this peanut dip, which is obligatory.

INGREDIENTS :

1 avocado

1 carrot (a bigger one)

1 cucumber

200 g of maize

½ yellow, red and green bell pepper

1 courgette (a smaller one)

1 chicory

200 g of mixed salad

150 g of glass noodles

Rice paper (1 package of 12 pieces)

FOR THE DIP :

130 g of peanut spread (creamy)

juice of ½ lime

80 ml of water

3 spoons of agave syrup (or aronia

syrup and floral honey will also do)

1 piece of ginger (1 cm )

1 clove of garlic

3 spoons of soy sauce

ADDITIONAL INGREDIENTS :

food colouring (if wished)

PREPARATION :

1 . wash the vegetables and cut them into narrow strips, cubes or spirally, as wished …

2 . pour boiling water over glass noodles and add food colouring immediately (colouring is not obligatory, you can leave the noodles transparent) and let it stay for 5 to 10 minutes (read the instructions on the packaging) …

3 . in the meantime prepare the dip …

4 . grate the ginger, chop the garlic, juice the lime and put all the dip ingredients together, stir well and mix with a hand blender. Put the dip aside to continue the preparation …

5 .strain the glass noodles, wash them with cold water and oil them a bit to avoid their sticking together …

6 . oil the tray where you will line your ready rolls…

7 . dip the rice paper in warm water and take it out immediately, put it on the worktop and leave for a few seconds, so that it becomes elastic and flexible …

8 . line vegetables and glass noodles in the middle (any order will do) and wrap up …

9 .fold one side over the vegetables and close the left and right sides inwards and then just roll (roll slowly because rice paper is very sticky and cannot be rolled again if wrapped in a wrong way) LOOK AT THAT PROCEDURE ON THE VIDEO! …

TIP :

If you do not want to use food colouring, you can make some juice by boiling vegetables and pour it over the glass noodles to get various colours (noodles do not get such an intense colour as they do with food colouring and they get some taste of juice, too) .

You can put some smoked salmon or cooked chicken together with vegetables into your summer rolls or you can change the vegetables and use the ones you prefer.

If covered, summer rolls can be kept in the fridge for 2 to 3 days.

If you expect guests, put all the ingredients and a bowl with warm water on the table, so that everybody can fill their summer roll as they like.

I have taken the recipe for the peanut dip from the blog Sallys Welt .

   

 

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri