Cajun Sausage & Sesame Salad
Serves 4
Preparation time: 10 minutes
Cooking time: 8 minutes

Ingredients
1 pack vegetarian Bangers (defrosted if frozen)
3tsp Cajun spice
2 tbs vegetable oil
1 ½ tbs lemon juice
1 large pack green salad leaves
1 avocado, peeled, stoned and sliced
to taste French dressing
½ tbs sesame seeds
1 loaf of crusty French bread
Equipment
2 x baking sheets

Method
1. Preheat the oven to 200C / 400F / gas mark 6
2. Cut the Quorn Bangers diagonally into thin slices and put into a bowl. Sprinkle with the Cajun spice, and add 1 ½ tbs oil and the lemon juice. Gently stir to coat the sausage slices with the spice and oil mixture. Spread in a single layer on the baking sheets and bake in the oven for 8 minutes, turning the pieces over after 5 minutes, until they are browned.
3. When the sausage slices are cooked, toss them with the salad leaves and arrange on four plates. Top with the avocado slices, sprinkle with French dressing and sesame seeds.
4. Serve with crusty French bread.

Goat's Cheese and Hot Mushroom Salad

Ingredients
1tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
4oz / 100g shitake mushrooms
8oz / 250g cup mushrooms
1tsp fresh marjoram
salt and pepper
8-10lb rosso lettuce leaves
a little lemon juice and olive oil
4oz / 100g soft goat's cheese, thinly sliced
fresh marjoram to garnish

Method
1. Heat the oil, and gently fry the onion and garlic for several minutes, taking care they do not colour.
2. Slice the mushrooms finely and add to the pan with the marjoram. Cook over the low heat until very soft. Season well.
3. Mix the lollo rosso leaves with a little lemon juice and olive oil (about 1tbsp of each). Arrange the leaves on four plates. Spoon over the cooked mushroom mixture, then top with slices of goat's cheese.
Garnish with a little fresh marjoram.
Serve immediately.
 Gado-Gado [Indonesian dish]
Serves 4
Preparation and cooking time 30 minutes.
 The vegetables suggested in the ingredients list may be changed to suit availability or personal
preference. If you do not like moderately hot food, omit the chilli in the sauce or use less than suggested.
Ingredients
½ medium cucumber, sliced
4 oz/100g beansprouts, washed, drained
½ crisp head lettuce, washed, chopped
2 medium potatoes, peeled chopped
4 oz/100g French beans, top, tail and string, cut into 2 in/ 5cm lengths
2 medium carrots, peeled, cut in half and then thickly sliced lengthways

Sauce
1 tbsp vegetable oil
1 clove garlic, crushed
½ medium onion, finely diced
½ red chilli, Seeds removed, chopped or ¼tsp hot pepper sauce
4 oz/100g peanut butter
2 tsp brown sugar
2 tsp lemon juice
8 floz / 225g water
salt to taste
Garnish
1 hard-boiled egg, sliced

Method
1.  Heat the oil in a small pan and sauté the garlic, onion and chilli pepper until softened.
2. Put the contents of the pan into a blender and add the peanut butter, sugar, lemon juice and water.
Process to a smooth sauce and then pour the sauce back into the pan.
3. Bring the sauce to a gentle boil with
occasional stirring, salt to taste and set on a low simmer.
4. Put the potatoes on to boil and cook until just tender.
5. Boil the carrots and beans in salted water to just cover, for 5 minutes only, drain.
6. Arrange the cucumber, beansprouts, lettuce, cooked potatoes and lightly steamed French beans and carrots in a serving dish.
Garnish with slices of hard-boiled egg and serve with the hot peanut sauce poured over or in a separate bowl.
Variation
For an authentic Indonesian-style peanut sauce substitute coconut milk (fresh or canned) for the water in the sauce. 

Broad Bean and Flamed Pepper Salad

1 red pepper, deseeded
340g/12oz shelled broad beans
100g/4oz mixed bean sprouts

For the dressing

30ml/2tbsp wine vinegar
60ml/4tbsp cold pressed sunflower oil
5~10ml/1~2tsp sesame oil
salt and black pepper to taste
handful of chopped fresh mint
30ml/2tbsp toasted sesame seeds

1. Halve the deseeded pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.

2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.

3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.

4. Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.

Salad plate special

 Butter bean, avocado, pasta
or grilled red pepper

Salad can mean almost any combination of
vegetables, fruit, beans, nuts, pasta or grains. Here are a few of our favourite ideas:

1. Sauté a sliced onion with 2tsp of ground coriander and 115g / 4oz sliced mushrooms. When soft, mix in 2tbsp soya sauce and a can of drained butter beans.
Mix thoroughly and chill for 2 hours.

2. Shredded lettuce, diced avocado, quartered plums and vegetarian cottage cheese.

3. Cooked pasta shells, stoned black olives, chopped tomatoes, thinly sliced onion, chopped fresh herbs, olive oil and balsamic vinegar.