delicious salad recipes for dinner

After a few hellish days of work it was time to calm down over a couple of salads, so here is what I made:

Tomato  Salad with Olives (a variation)

• three large plum tomatoes
• twelve black olives
• small handful of sunflower seeds
• one tablespoon olive oil
• juice of half a lemon
• salt and pepper

Chop the tomatoes. Stone and chop the olives. Toast the sunflower seeds. Combine all the ingredients. Delish!

By the way, the reason it’s a variation is because this salad is usually made with cherry tomatoes (whole or halved) and pine nuts instead of sunflower seeds. I’m sure a herb or two would go well here, but I only had enough parsley for the potatoes …

Potato Salad with Parsley

• four medium potatoes
• generous handful chopped parsley
• two tablespoons finely chopped red onion
• one finely chopped or well crushed garlic clove
• juice of one lemon
• one tablespoon olive oil
• salt and pepper

Chop and boil the potatoes – for about eight minutes if chopped into pieces. When cooked and while still warm add all the other ingredients. The red onion will go a very pretty pink from the warmth of the potatoes.

I cannot tell a lie: I didn’t actually have any garlic when I made this last night. It may be that you don’t need both onion and garlic, probably just one is best. If you’re going to choose one, choose garlic. And I used Italian parlsey because that’s all we can get here. I’m too big a parsley fan to be a parlsey snob, so I’ll say that the non-flat-leaf kind of parlsey would also be good in this salad.

Hope you enjoy.