9
Side Dishes/Salads
Basic Vegetable Soup
Preparation time: 10 minutes
Serves: 4
Cooking time: 0 minutes
Ingredients:
• 450g small raw beetroot
• 1 orange
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 – 2 level tsp caraway seeds (to taste)
• 2 pinches caster sugar
• 2 pinches salt
• Freshly ground black pepper
Method:
1 Top, tail and peel the beetroot. You may wish to wear disposable
gloves whilst doing this.
2 Spiralize the beetroot using the finer blade. Cut the spirals into
manageable lengths with scissors and place into a bowl.
3 Finely grate the zest from the orange and squeeze 1 tbsp of juice.
Place into a mixing bowl with the oil, vinegar, caraway seeds,
sugar, salt and pepper and beat well with a fork or balloon whisk
until mixed.
4 Pour the dressing over the beetroot and toss to ensure it is well
coated.
5 Serve on a bed of rocket with cold cooked meat or with fish.
Tuna and Cucumber Salad with Lemon
Dressing
Preparation time: 10 minutes
Serves: 2
Cooking time: 0 minutes
Ingredients:
• 1 cucumber (310g), peeled and cut in half
• 40g small red onion, very finely chopped
• 30g lambs lettuce or mixed baby leaves, washed
• 6 black olives
• 1 x 185g can tuna steak, drained (optional)
For the dressing:
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• Pinch salt
• 2 pinches caster sugar
• Freshly ground black pepper
Method:
1 Make the dressing first by placing all the ingredients into a clean
jam jar with a lid and shaking vigorously until well mixed.
2 Spiralize the cucumber using the broad blade.
3 Pat the spirals dry with kitchen paper, cut into shorter lengths to
make them easier to eat and then place into a serving dish. Add
the finely chopped onion, leaves and olives.
4 Add the tuna, if using, trying to keep the pieces fairly large and
then pour over the salad dressing. Gently turn the salad to coat in
the dressing.
5 Serve immediately.
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FP432020MAUS Rev1.qxp_Morphy Richards Instruction Book 15/11/2016 19:29 Page 9