Warm Cucumber Salad Food

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

TOMATO CUCUMBER SALAD WITH CUMIN VINAIGRETTE

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately.

WARM CUCUMBER SALAD

Steps:

• Peel the cucumber lengthwise, scoop out the seeds with a spoon and cut into pieces.
• Put in a colander and sprinkle with a little salt, to draw out water.
• Put some oil/butter in a medium hot pan cover the bottom with mustard seeds and wait for them to pop; meanwhile chop the onion finely and the parsley roughly.
• Pour excess water off the cucumber pieces and put them in the pan; stir around just so they get warm--a couple of minutes.
• Sprinkle with onion and parsley, give it a stir and serve.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET

Steps:

• Cook dry lentils until tender following package instructions, roughly 30 minutes.
• When tender, drain and place in large bowl.
• Add remaining ingredients.
• Toss well and serve warm.
• ENJOY!