Light salads

After the Iftar parties and heavy meals that we have consumed in the last month it is time to look after our health and diet.

MINTY BEETROOT FETA SALAD
A light, refreshing salad with the goodness of beetroot and the zing of feta is what you need after the heavy meals of Eid!
Ingredients
2 tablespoons vinegar
1 tablespoon brown sugar
1 medium sized beetroot, boiled and peeled
1/4 cup feta cheese
Salt and pepper
8-9 olives, seedless
1 sprig of mint leaves
Olive oil to garnish
Preparation
In a pan, heat vinegar along with brown sugar. Let it cook till the sugar melts and the mix starts to thicken. Slice the beetroot and pour the vinegar-sugar mix over it. Mix them together well. Crumble feta cheese over the beetroots and season with salt and pepper. Add the olives. Mix them well. Garnish with fresh mint. Drizzle olive oil over the salad as a final touch.

CRUNCHY TUNA RIBBON SALAD
A visual, colourful salad treat presented as ribbons with the zesty dressing of lime.
Ingredients
2-3 iceberg lettuce, coarsely chopped
2-3 romaine leaves, coarsely chopped
1/2 carrot, sliced into ribbons
1/2 cucumber, sliced into ribbons
4-5 cherry tomatoes
1 medium sized red and yellow bell peppers, finely chopped
5-6 black olives
1 can tuna in spring water
Dressing
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lime juice
Salt and pepper, to taste
Preparation
Wash all the vegetables well. Drain the water from the tuna can. In a bowl mix together all the salad ingredients. In another bowl whisk together oil, honey, and lime juice. Season with salt and pepper. Pour the dressing over the salad. Serve.

WATERMELON VEGGIE SALAD
A crunchy mélange of fresh watermelon and veggies with a sweet twist of pomegranate molasses that’s sure to refresh you this summer.
Ingredients
1/4 cup pomegranate molasses
Oregano, a pinch
Cumin powder, a pinch
Salt and pepper
2 tablespoons olive oil
1 bowl watermelon cubes
2 green bell peppers, finely chopped
1 cup onion, finely chopped
1 cup cucumber, finely chopped
1/2 bunch of parsley, finely chopped
Flax seeds and walnuts as garnish
Preparation
Pour pomegranate molasses into a bowl. Add oregano, cumin powder, salt and pepper and whisk it well. Then add olive oil. In another bowl, put the watermelon cubes, bell peppers, onions and cucumbers. Add parsley, salt and pepper. Mix them all well. Add flax seeds and walnuts. Add to the watermelon mixture. Toss it well. Serve chilled. —[email protected]