For some time now, people have requested the recipe for my so-called “Special Salad” and so I finally decided to publish this.
- Cabbage (1 small)
- Carrots (1 big or 200g)
- Halloumi cheese (1 block or 250g)
- Cucumber (2 pieces)
- Green pepper (2 big ones or 200g)
- Kidney beans (1 can)
- Tuna fish (1 can or 100g)
- Sweet corn (1 can or 260g)
- Lemons (or lemon sauce)
- Seedless olives (150g – I prefer stuffed green olives)
- Onions (1 big or 200g)
- Parsley (1 bundle or a hand full)
- Olive oil
- Apple cider vinegar
- Raisins (80g)
- Eggs (1 boiled egg)
- Tomatoes (2 or 250g)
- Lettuce (1 bunch)
- Red cabbage (1 small)
- Pomegranate syrup
- Almond nuts (100g)
- Cashew nuts (100g)
- Groundnuts (80g)
Notes on Salad Preparation
This recipe make enough salad to serve 11 people. Carrots should be diced to make the salad crunchy. For me, crunchy = more chewing. If you don’t like crunchy, then you can grate them.
The lettuce is optional because it tends to get bitter if the salad spends days in the fridge. Some find nuts in salad strange, hence they too are optional. But I urge you to try them out first. Pomegranate syrup enhances the taste a lot, but you can eat it with the recommended dressing and skip the syrup.
Dice (not slice) the following into a large pan/pot/bowl: cabbages (green and red), carrots (with the back), lettuce, cucumber (with the back), green pepper, olives (cut in half), onions, tomatoes and parsley. Grate the cheese into the mixture.
Drain the sweet cord and kidney beans, and pour into the mix. Empty the tuna into small bowl and mix until large chunks become smaller, then add to mix.
As for the nuts, mix the nuts together (like a nuts salad)… almond, groundnuts, cashew nuts and raisins, and keep these somewhere.
After serving, use the following as dressing…
- 2 tablespoons of apple cider vinegar
- 2 or 3 tablespoons of olive oil (the more, the better)
- 1 tablespoon of pomegranate syrup
- 1 or 2 tablespoons of mayonnaise
- 1 tablespoon of lemon or lemon sauce
As a regular meal
Add the dressing above, a hand full of mixed nuts and 1 sliced boiled egg.
Eat without dressing, or with light dressing for better taste (1 spoon mayonnaise, 1 spoon olive oil, 1 spoon pomegranate syrup and 1 spoon lemon sauce or half lemon)
When the rice is about 15 minutes away from boiling, simply put salad (without dressing) to cover surface of rice, and let it all cook together. Add some butter or bullion (knorr) cubes for improved taste.
I usually prepare mine with all ingredients listed, and like in the photos below. Also, I added olive oil because oil takes time to break down so you get hungry slower than eating plain salad. The more olive oil, the longer it would take for you to get hungry. But I recommend about 3 spoons, maximum 4. And don’t worry about the taste, you probably won’t notice the presence of the olive oil in the salad. The olives and green pepper are also to improve the taste.
Let me know after you try it. Bon appetit!