Spring and the eating is salads

NICOISE SALAD

Serves 4-6

Dressing:

1 clove of garlic

pinch of salt

15ml lemon juice

15ml white wine vinegar

3ml dry mustard

125ml olive oil

salt and pepper

pinch of mixed dried herbs

Salad:

300-400g fresh tuna steaks

olive oil for cooking

salt and pepper

4 medium potatoes, washed

3 spring onions, white part only, finely chopped

30ml white wine

250g green beans

3-4 tomatoes, quartered

3 hard-boiled eggs, peeled and quartered

baby gem lettuce, washed

5 anchovy fillets, drained

30ml capers, drained and rinsed

handful of black olives

30ml chopped parsley

For dressing, crush garlic with salt in a pestle and mortar until smooth. Mix in the lemon juice, vinegar and mustard and mix well. Mix in the olive oil a little at a time until a creamy dressing is formed. Add salt and pepper and herbs to taste. There should be a good balance of lemon juice and oil.

Brush tuna steak with olive oil and fry in a griddle pan until cooked but still pink inside. Season and set aside to cool. Cut into cubes. Steam the potatoes until tender. Peel and cut into 2cm chunks. While still warm, mix in the spring onions and wine. Season with salt and pepper. Add 45ml of the dressing and set aside. Toss green beans and the tomato wedges in 15-30ml dressing. Drizzle a little dressing over the eggs.

Put lettuce in a bowl, drizzle with some of the dressing. Spoon potato salad into the middle. Arrange tomatoes around the potatoes. Add the beans, distribute the eggs and sprinkle over the capers and anchovies. Add olives. Toss tuna in some dressing and add to the salad.

If you have any dressing left, drizzle it over the salad and serve sprinkled with parsley.

THAI BEEF SALAD

Serves 4

500g beef fillet, sliced in 2cm-thick slices

olive oil for cooking

1 packet of mixed lettuce leaves

half a red, yellow and green pepper, seeded and sliced

2 tomatoes, seeded and chopped

1 bunch of spring onions, sliced

Dressing:

80ml lime juice

60ml fish sauce

1 stalk of lemongrass, finely chopped

45ml chopped fresh mint

45ml chopped fresh coriander

15ml honey

1 clove of garlic, crushed

2 red chillies, seeded and chopped

Brush fillets with oil and grill over a high heat until medium rare. Remove and cool. Combine all the ingredients for the dressing and mix well.

Slice the meat and pour over half the dressing. Set aside for at least 30 minutes.

Arrange lettuce on a platter, add peppers, tomatoes and meat with dressing. Sprinkle over spring onions and any remaining dressing.

* Rump or rib-eye steak can also be used.

BEETROOT AND BUTTERNUT SALAD

Serves 4-6

300g cooked baby beetroot

300g butternut, cubed

2 red onions, peeled and

cut into wedges

45ml olive oil

2 cloves garlic, crushed

15ml balsamic vinegar

10ml soft brown sugar

30ml lemon juice

30ml extra olive oil

handful of shredded basil leaves

150g baby spinach leaves

150g feta cheese, crumbled

Cut the beetroot into wedges and combine with butternut, onion, olive oil and garlic and season well. Put on to a roasting tray and roast at 180°C for 20 minutes.

Remove from oven and stir in the balsamic vinegar and sugar. Return to oven for about 15 minutes until vegetables are tender and slightly caramelised. Remove from oven and cool.

Combine the lemon juice, olive oil and basil leaves. Pour over the vegetables.

Arrange spinach leaves on a serving platter and spoon over the vegetables. Sprinkle with feta cheese and serve at room temperature.

BARLEY, FETA AND PINE NUT SALAD

Serves 4-6

250ml pearl barley

80ml pine nuts, toasted

125ml black olives, halved

250g punnet cherry tomatoes, halved

75g wild rocket

100g feta, crumbled

Dressing:

1 garlic clove, crushed