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PARMESAN, ROCKET AND APPLE SALAD
6oz/175g rocket, spinach or sorrel leaves. 4oz/115g vegetarian parmesan cheese. 2 Cox's apples or 1 large red skinned apple. For the dressing: 2 Tbsp virgin olive oil. Juice of ½ orange. 2 Tsp white wine vinegar. 1 Tsp smooth french mustard. ½ Tsp horseradish sauce. Salt and freshly ground black pepper.	1	1. Wash the rocket, or spinach, or sorrel, removing any large stems or damaged leaves. Dry the leaves in a salad spinner or with kitchen paper. 2. Cut any rind off the parmesan, and using a mandolin, cheese parer, or just a sharp knife, cut large slivers of parmesan as thinly as possible. 3. Mix all the ingredients for the dressing together in a bowl and season to taste with salt and black pepper. 4. Wash, but do not peel the apple, remove and discard the core and dice it into ½ inch cubes. Mix the apple with the rocket, spinach or sorrel, and dressing in a salad bowl. Scatter over the parmesan shavings and serve.
	1	Preparation: 15 mins.

WALDORF SALAD
12oz/350g celery. 3oz/75g shelled walnut halves. 3 red apples. Juice of ½ lemon. 2oz/50g sultanas. 1 large lettuce heart. For the dressing; 4 Tbsp fromage frais. 1 Tbsp lemon juice. 1 Tbsp mayonnaise. 1 Tbsp walnut oil. Salt and white pepper.	1	1. Mix all the dressing ingredients together and season to taste. Beat vigorously with a fork until the mixture is thick and smooth. Leave to one side. 2. Wash and trim the celery stalks and roughly chop them, reserving a few celery leaves for garnishing the salad. 3. Roughly chop 2oz/50g of the walnut halves. 4. Wash, quarter, core and roughly chop the apples, leaving the peel on. Place them in a large bowl. Pour over the lemon juice and mix thoroughly. Add the celery, walnuts and sultanas to the bowl. Taste and adjust the seasoning, if necessary. 5. Line a shallow bowl with the lettuce leaves. Spoon the salad into the bowl, and carefully pour over the dressing. Garnish with the remaining walnut halves and celery leaves and serve immediately.
	1	Preparation: 15 mins.

MEDITERRANEAN SALAD
4oz/100g green beans, trimmed. 12oz/350g baby new potatoes. 1 small fennel bulb, thinly sliced. 1 head of chicory, leaves separated. ( bunch spring onions, trimmed. 3 hard boiled eggs, quartered. 3 tomatoes, cut into wedges. 4oz/100g pitted black olives. Extra virgin olive oil, lemon wedges and seasoning, to serve.	1	1. Bring a large pan of water to the boil and cook the beans for 3 minutes until tender. Remove from the pan with a slotted spoon and rinse under cold water. Add the potatoes to the pan of water and cook for 8-10 minutes until tender, then drain thoroughly. 2. Arrange the cooked vegetables with the remaining ingredients on individual plates or in a large salad bowl. Serve at room temperature and offer the olive oil, lemon wedges and seasoning separately.
	1	Preparation: 20 mins. Cooking: 10-15 mins.

TURKISH SALAD
4oz/115g crisp lettuce, such as Webb's or Iceberg. 2oz/50g rocket. 3 tomatoes. 4oz/115g cucumber. 1oz/25g onion or spring onion. 8 black olives. 4oz/115g Feta cheese. 8 small sprigs mint. For the dressing: 2 Tbsp olive oil. 2 Tsp lemon juice. 1 Tsp brown sugar. Pinch of mustard powder. Salt and freshly ground black pepper.	1	1. Wash the salad leaves and pat dry, then tear them into bite sized pieces. 2. Wash all the remaining salad vegetables. 3. Cut the tomatoes, cucumber and onion into varying shapes, by dicing some and slicing others. 4. Arrange the salad leaves in a bowl or shallow dish and sprinkle the chopped ingredients on top. 5. Stone and slice the olives and crumble the feta cheese. 6. Chop half the mint and sprinkle it over the salad, along with the olives and the feta. 7. Combine all the ingredients for the salad dressing and pour over the salad. Garnish with the remaining mint sprigs and serve immediately.
	1	Preparation: 15 mins.