Mixed beans salad

This simple and delicious salad is easy to make, full of flavour and perfect as a main dish :)

Serves 2/3:
Mixed beans (cooked - 350g)  
Tomato (2 - cubed) 
Cucumber (1 - cubed) 
Pickled cucumber (1 tbsp - chopped) 
Garlic (1 cloves - minced) 
Olive oil (1 tbsp) 
Salt 
Pepper

1) Mix all the ingredients in a serving bowl. 
2) Gently toss to combine.

Potato Salad with Vegan Mayo

Creamy, tasty and delicious... gets even better when you use Astrid och Aporna Roasted Garlic Mayo!

Serves 2-3:
Potatoes (450g - cooked and cooled)
Mayo (2 tbsp)
Cucumber pickles (50g)
Fresh Herbs (2 tbsp)

1) Chop peeled potatoes into bite-size chunks then add to a bowl.
2) Add in the rest of ingredients.
3) Enjoy!

Lima Beans Winter Salad

Perfect for a fast and comforting meal.

Serves 2:
Lima beans (200g - cooked, rinsed and drained)
Bread (2 slices - cubed)
Tomatoes (2 - cut into small pieces)
Dried tomato (2 - cut into small pieces)
Red onion (1/4 - very thinly diced)
Garlic (1 clove - crushed)
Olive oil (1 tbsp)
Salt and ground pepper

1) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
2) Add the beans, bread, tomatoes, dried tomatoes, salt and pepper. Gently toss everything together and serve warm or at room temperature.

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!

Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Bulgur Salad

Serves 2:
Bulgur Wheat (200g - cooked)
Parsley (10g - minced)
Mint (4 leaves - chopped)
Tomatoes (2 - diced)
Cucumber (1 - diced)
Black Olives (20 - pitted)
Olive oil
Lemon juice

1) Mix all the ingredients in a serving bowl.
2) Serve at room temperature.

Potato, Carrot & Radish Salad

Serves 2:
Potato (300g - diced)
Carrot (200g - shredded)
Radish (200g - shredded)
Apple (1 - shredded)
Olives (20 - pitted)
Mayonnaise (3 tbsp)
Ketchup (2 tsp)

1) Cook the potatoes in boiling salted water until just tender. Drain well and reserve.
2) Place the potatoes in a mixing bowl with the carrots, radishes, apple and olives and toss in the mayonnaise and ketchup mixing well.
3) Serve just warm or room temperature.

Kartoffel Salat - Potato Salad

Serves 2:
Potatoes (500g - diced)
Onion (1 - small, minced)
Olive oil
Vinegar (40 ml)
Water (15 ml)
Sugar (20g)
Salt
Pepper
Parsley (chopped)

1) Boil the potatoes in water until soft.
2) Drain and leave to cool.
3) In a large frying pan cook the onion in olive oil until golden.
4) Add the vinegar, water, salt and pepper.
5) When boiling add the potatoes and parsley.
6) Serve warm.

Orange and Avocado Salad

Serves 4:
Oranges (3 - medium to large)
Avocados (2)
Black olives (20 - pitted - optional)
Olive oil
Vinegar

1) Peel the oranges carefully and remove any extra white pulp from the outside. Cut into slices approximately 1/4-inch thick and arrange on individual plates or on a large platter.
2) Peel and carefully slice the avocados.
3) Arrange the avocado slices on the orange slices. Place the olives on top.
4) Drizzle the extra virgin olive oil and vinegar over the top.

Mushroom Couscous Salad

Serves 2:
Couscous (150g)
Onion (1 - sliced​​)
Mushrooms (100g - sliced)
Olive oil
Soy Sauce (1 tbsp)

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) In a large frying pan heat the olive oil, add the onion and the mushrooms. Cook over a medium heat until soft.
3) Remove from heat and add the soy sauce and the couscous.
4) Serve warm or at room temperature.

Couscous Salad

Serves 2:
Couscous (100g)
Tomato (1- cubed)
Sweetcorn (100g - cooked)
Onion (1 -finely chopped)
Fresh coriander and/or parsley (1 tbsp - chopped)
Olive oil
Salt

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3) Serve chilled or at room temperature.

Chopped Radish (Guatemala)

Serves 2:
Radishes (200g)
Mint Leaves (2g - chopped)
Orange Juice (60 ml)
Lemon juice (30 ml)

1) Cut the radishes into thin slices.
2) Mix all ingredients and cool before serving.