Green Beans, Tomatoes and Pesto Salad

Sweet cherry tomatoes chopped into quarters

Green beans, chopped and steamed

1 small red onion finely chopped

Pesto and olive oil to taste

Mix and serve cold

Spinach & Yogurt Salad

200 g Fresh spinach

200 ml plain yogurt (cows milk or soya if you can find one that doesn't taste of vanilla!)

1 garlic clove crushed or grated

1 tsp ground cumin

salt to taste

paprika to garnish

Wilt the spinach leaves by stir frying them dry in a wok for a few min, or microwave for 1 minute

Chop the spinach up

Mix the spinach, yogurt, garlic, cumin and salt and garnish with the paprika. 

Serve chilled 

Pomegranet, Mango & Avocado Salad

1 ripe avocado chopped finely

1 fresh ripe mango chopped finely

the seeds from 1 pomegranate- preferably red and tangy

1/4 of a small red onion chopped finely

a handful of coriander leaves chopped finely

a sprinkle of dried chili

the juice of two limes

Mix the above, and serve, keeps for a day or two in a sealed tub in the fridge, but best eaten fresh, and you will want to eat it all anyway, so there shouldn't be much left!

I adapted this recipe from one I found on a packet of dried pomegranate seeds, but then found we preferred it made with fresh pomegranate.