Ingredients:

• 300 g macaroni
• 100 g frozen peas
• 1 medium onion 
• 1 red pepper
• 100 g cooked tongue 
• 100 g hunter’s beef 
• 1 gherkin 
• 5 slices cheese 
• 125 g mayonnaise 
• 4 tbsp milk 
• 1 tbsp lemon juice 
• 2 eggs, hard-boiled 
• 3 tomatoes 
• few sprigs parsley 
• salt, white pepper, cayenne pepper

Method:

• Cook macaroni in boiling, salted water for 15 minutes or until tender. Drain macaroni, rinse under cold water and drain again.
• Cook peas in boiling, salted water until tender, drain and cool them. Chop onion finely. Halve, seed and slice pepper. Slice the tongue, hunter’s beef, gherkin and cheese and mix with macaroni, peas, onion and pepper.
• For dressing, mix mayonnaise with the milk, lemon juice, salt, pepper, cayenne pepper and pour over the salad. Blend lightly and chill in refrigerator for 1 hour.
• Before serving cut the eggs in wedges, quarter tomatoes, and finely chop the parsley.
• Garnish the salad with eggs and tomato wedges and sprinkle with parsley.

Serves 6
Preparation Time: 10 minutes
Cooking Time: 1 – 2 hours

Tags: macaroni salad, salad recipes

Ingredients:

• 2 kg mangoes, cut in 1 – 1 ½ inch cubes 
• ½ tsp cumin seeds, roasted and crushed (optional) 
• ¼ – ½ tsp black cumin seeds 
• 2 green chillies, finely sliced 
• 1 tbsp fresh mint leaves, chopped (keep some whole for garnish)
• Juice of 3 small lemons 
• ½ tsp salt 
• Iceberg lettuce

Method:

• Mix all the ingredients except the lettuce and chill until ready to serve.
• Line a bowl with lettuce leaves. Spoon mango salad on top and serve.

Tags: mango recipe, mango salad, salad recipes

Ingredients

• Capsicum, deseeded and sliced 150 gm
• Chaat masala 20 gm/4 tsp
• Cottage cheese, cubed 160 gm/ 2/3 cup
• Garam masala 20 gm/4 tsp
• Lemon juice 15 ml/1 tbs
• Lemon wedges 24
• Onions, sliced 160 gm/ 2/3 cup
• Pineapple slices, drained 480 gm/2 cups
• Salad oil 240 ml/1 cup
• Salt to taste
• Tomatoes,
• halved 300 gm/14-16 pieces

Method:

• Cut cottage cheese and pineapple slices into 1 inch cubes. Add chaat masala, garam masala, lemon juice, salt and salad oil to the capsicum, onions and tomatoes. Toss well together. Skewer the vegetables, cottage cheese and pineapple cubes in turn. Cook on a slow grill for 10 minutes.

Preparation time: 30 minutes

Cooking: 15 minutes

To Serve: Remove from skewer onto a platter and serve with the lemon wedges.

Tags: salad recipes, Tandori Salad