Shrimp, feta and watermelon salad

Serves 2

Ingredients
- 100g rocket
- 50g feta cheese
- 2 medium tomatoes
- 50g watermelon
- 20g sugarsnaps (optional)
- 100g peeled shrimps
- paprika
- olive oil
- salt

Method
Heat a bit of oil in a frying pan and cook the shrimps for 5 minutes. Add paprika and cook for another 5 minutes. In a bowl mix all the ingredients: rocket, crumbled feta cheese, tomatoes cut in chunks, watermelon diced and with the seeds removed, sugarsnaps cut in half. Season with olive oil and salt.

Sardine salad

Servings: 3

Ingredients

- 100g mixed leaves salad

- 5 fresh sardines (or one can of srdines)

- 50g feta cheese

- 1/2 can chickpeas

- 20 pitted black olives

- 3 tomatoes

- olive oil

- lemon

- salt

Method

Pan fry the sardines for 5 minutes on low heat (no oil needed with a non-stick pan). Add all the ingredients in a bowl: the salad leaves, crumbled feta cheese, drained chickpeas, olives, tomatoes cut in large chunks, and the sardines roughly chopped. Season with olive oil, lemon juice and salt. 

Mozzarella, peach and ham salad

Credit: chef Algisi

Serves 2

Ingredients
- 2 peaches
- 200g mozzarella
- 4 slices parma ham
- olive oil
- optional: avocado

Directions
Cut the peaches into chunks and bake in the oven for 30 minutes or until soft. Roughly chop the mozzarella and add it on top of the warm peaches. Add the ham slices on top, drizzle with olive oil and serve.

Couscous Salad

Serves 2

Ingredients
1/2 cup couscous
mixed leaf salad
beetroot, shredded
carrot, chopped
capers
sweet corn
1/2 can tuna
1 pear
olive oil
salt

Directions
Pour boiling water over the couscous and let it rest for 10 minutes till cooked. Mix all the ingredients and season with olive oil and salt.