Layered Tuna salad

Ingredients

	3 leaf/leaves (small) Lettuce
	1 large Tomato, sliced
	1 medium (raw) Egg, whole, hard-boiled
	100 g Tuna in brine, drained
	1/4 small Onion, All Types, finely sliced
	1 tablespoons Capers, in Brine
	1 tablespoons Parsley, fresh, chopped
	1 tablespoons Vinegar, All Types, to season
	1 pinch Salt, to season
	1/8 teaspoons Black Pepper, black, freshly ground Instructions Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes. Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top. Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper. Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.

Grilled Chicken Salad

4 boneless skinless chicken breast.
Marinade:
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)

250 g white mushrooms,Sliced.
1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

Method
1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.
2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).
3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.
5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.

Raita - Yogurt Salad

This yogurt salad goes well with biryani and any other rice or meat dish.

Ingredients:

2 cups low fat yogurt
1 cucumber, chopped small
1 large tomato, chopped small
2 green onion sprigs, chopped fine (or 1 small onion chopped fine)
1/2 bunch cilantro, chopped
salt and pepper to taste

Method:
Combine all ingredients in large bowl.
Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

Spicy Couscous Salad

Ingredients:
410g can plum tomatoes drained
3-4 spring onions thinly sliced
5ml sun flower oil
62ml seedless raisins
300ml water
5ml ground jeeru
1ml ground turmeric (arad)
1ml ground taj
300ml couscous
30ml chopped mint
45ml parsley finely chopped

Method:
chopped tomato and leave to drain through a fine sieve. Sauté spring onions heated oil, stirring for 1 minute over medium heat.

stir in tomatoes, raisins water and spices and bring to boil. Stir in couscous will have absorbed the liquid. Leave to cool.

fold in mint and parsley.