Trudie's Vegetable and Salad Recipes

GARLIC ROAST POTATOES

1.5 kg new potatoes; 2 tbsp. olive oil; 5 cloves garlic; seasoning

Preheat the oven to 200 degrees Celsius. Cut the potatoes into wedge. Mix the crushed garlic, seasoning and olive oil together, with the potato wedges. Roast for 1 hour, basting regularly. 

NICOISE SALAD

175 g cooked new potatoes; 200 g tinned tuna in brine; 200 g tomatoes;
1/2 cucumber; 1/2 lettuce; 225 g cooked French beans; 2 hardboiled egg whites;
8 halved anchovy fillets; 2 tbsp. olive oil; 1 tbsp. vinegar; 1/2 tbsp. lemon juice; pinch of sugar

Mix together the crushed garlic, olive oil, vinegar, lemon juice and sugar. Pour over the other ingredients and serve.

POTATO SALAD

6 large cooked potatoes; 3 spring onions; 50 g gherkins; 150 g sweet corn; 2 tsp. mustard; 3 tbsp. low fat mayonnaise; 6 tbsp. low fat yogurt; seasoning

Dice the potatoes and finely chop the gherkins and spring onions. Mix all the ingredients thoroughly.

RATATOUILLE

2 onions; 350 g aubergines; 450 g courgettes; 1 red pepper; 1 yellow pepper;
5 cloves garlic; 1 tsp. basil; 1 tsp. thyme; 2 tbsp. tomato puree; 400 g tinned tomatoes.

Chop the vegetables and begin to sauté in a little stock for a few minutes. Add the chopped tomatoes, herbs and tomato puree. Bring to the boil and simmer uncovered for 1 hour.

DHAL

175 g split red lentils; 1 onion; 3 cloves garlic; 1 carrot; 1 red pepper;
1 courgette; 150 g mushrooms; 400 ml stock; 1 tsp. turmeric; 1 tsp. cumin; 1 tsp. coriander; 1 tsp. chili powder; 1 tsp. garam masala; 400 g tinned tomatoes; 1 tsp. tomato puree

Chop the onion, pepper, garlic, carrot, and courgette and sauté in a little stock for 5 minutes. Add the sliced mushrooms and cook for another 5 minutes. Add the lentils, rest of the stock, spices, tomatoes and tomato puree and stir well. Bring to the boil and cook for 25 minutes, until the lentils have lost their shape.

NB - Serve this as a side dish to curries and Indian food, or with rice for a vegetarian meal.