Carrot and Cucumber Ribbon Salad

light and simple

Chop some red chilli - about a quarter. (I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (mezzaluna) to chop without getting covered)

(If you don't want it hot, see below for an alternative)

Add 2-3 tablespoons of wine vinegar (red or white), about a teaspoon of white sugar and a grind of black pepper. Add more sugar and pepper to taste (or fish some pieces of chilli out if it's getting a bit strong!) after it has stood for about 10-20 minutes.

Peel one or two carrots and then use a potato peeler to cut lengthways into ribbons. Add to the dressing. 

Then cut a cucumber in half and slice it lengthways using the potato peeler (up to you if you cut the half in half and scoop out the wet seeds with a teaspoon)

The carrot can be left to soak in it for a little while, but the cucumber (especially if you leave the seeds in) is best going in just before serving.


(I was asked on Twitter after posting this if there was a more child-friendly version. I suggested red pepper instead of the chilli, either chopped up, or long thin ribbons along a cut edge. I have made this without the chillies or sugar, and adding fresh basil leaves)

Nice with salmon, grilled chicken or burgers

You might also like:

Salsa Salad

Spicy Prawn Salad

Chicken Kebabs

The best Toasted Sandwich

Barbecue Ideas

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Chilli Prawn Curry

Curry quicker than a takeaway 

Chilli Prawn Curry

Serves four. Lovely with rice or naan bread and natural yoghurt

Chop an onion, a bunch of spring onions, crush three or four cloves of garlic and finely chop one or two green chillies (I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (mezzaluna) to chop without getting covered).

Gently soften for about three minutes in a tiny amount of oil in a big pan, stirring (I use a wok for this).

Add 1tsp turmeric, 1tsp cumin, 1tsp ground coriander and 1.5 tsps of curry powder (I usually use Schawartz 'mild') and cook gently, stirring for a minute then add a tin of (chopped) tomatoes and 1/4 pint of water. Bring to the boil then simmer for about ten minutes, stirring occasionally, until it is reduced down to thicker than before you added the water (I wouldn't recommend trying to save time by leaving the water out and missing out the simmering, as the spices will taste gritty and the flavour won't be quite right either).

Add about 1lb of prawns (I usually use half and half big and small prawns, frozen defrosted) and a handful of chopped fresh coriander and gently heat through for three or four minutes. (Try not to have the prawns too wet or the sauce will go too sloppy and the prawns will boil tough if you try to reduce it back down. Also bear in mind frozen prawns can be a bit salty, so you probably won't need to add any salt to the sauce)

Serve with some natural yoghurt for people to stir in to taste.

(If you want to use cream, rather than serve with yoghurt, add about 1/4 pint after you have reduced it and before you add the prawns and fresh coriander, simmering for about five minutes first.)




You might also like:

Things to have with poppadoms

Chicken Kebabs

Spicy Prawn Salad


1tsp = 5ml
1/4 pint = 150mls

1lb = about 450g




For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Salsa Salad

This is good at any time of year.

We usually have it with grilled chicken and tortillas to make wraps; it also goes nicely with tuna steaks or salmon fillets and new potatoes.

Serves 4

Finely chop one or two green chillies (I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (mezzaluna) to chop without getting covered)

Chop finely a good big handful each of fresh parsley and fresh coriander (again I use the rocker-chopper as it's quicker)

Slice a bunch of spring onions, thin slices for the white bits, short lengths for the green bits.

Grind in some black pepper then add some lemon juice, about a tablespoon or two, you want it moist without being sloppy.

(If you are making it in advance, stop at this point and put it in the fridge. It will get too soggy if you add the cucumber and tomatoes too early)

Cut a cucumber in half longways and scrape a spoon along to take out the wet seedy centre. Then chop into small chunks. (I cut each piece into three or four lengthways and then cut across)

Cut a box of cherry tomatoes in half. (You can use big tomatoes chopped too, but they tend to be a bit too chunky if you are doing wraps, so I would serve on the side if this is what you are using)

I know this amount of chopping seems like more effort than a salad should be, but it really is worth it!

Quantities are very adaptable, it's not going to suffer if you only have two or three spring onions or fewer tomatoes for example, and the amount of chillies, parsley and coriander is very much to taste.



You might also like spicy prawn salad

Ribbon Salad

Spicy chicken drumsticks

Barbecue Ideas

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )