Substantial Salads

A big salad full of hearty things is so useful for a lunch, especially if you are avoiding bread, and they are welcome even on a cool day, though we haven't had many of those so far this autumn. These two are quick to prepare, delicious and nutritious. They are even good enough to be used as starters for a longer meal. Flexible and easy - that's my kind of cooking!

Tuna and Bean Salad - for 3/4 portions

1 tin line caught tuna
1 tin butter or canellini beans
 2 or 3 spring onions finely chopped
Some tomatoes, preferably cherry ones
A few olives - optional
Some lettuce or other salad leaves
Oil and vinegar dressing

1. Drain the tuna. Drain and rinse the beans.
2. Combine in a bowl with the spring onions, turning carefully so as not to crush the tuna too much.
3. Add dressing to taste, a little at a time is best.
4. Put into a serving bowl lined with lettuce, add sliced or halved tomatoes on top plus some olives for decoration.
5. Offer more dressing on the table.
6. Or put the mixture into a plastic container to take to work or keep in the fridge for 2 or 3 days at least.

Greek Salad Mark 2 - for 3/4 portions

1 aubergine

1 courgette 

Half a cucumber

Some cherry tomatoes
A few thin slices of a green or red pepper - optional

Feta

Lemon

Herbs - parsley and or mint, thyme whatever you have. If there is nothing fresh about, use dried oregano sparingly

Oil and vinegar dressing

1. Cut the aubergine and courgette into even slices lengthways. Brush each on both sides with olive oil, using a pastry brush - or by dunking them briefly into the oil in a bowl.
2. Heat a griddle pan. Without crowding the pan, griddle the slices in turn, letting each acquire stripes before turning over. Once each slice has softened, put into a bowl.
3. Once you have griddled them all, season with S and P and dress with lemon juice. Let them cool then cut into pieces with scissors.
4. NB As there will be oil on the veg, I would now only add lemon juice as dressing until you are eating. 
5. Mix in small cubes of cucumber, peeled and deseeded (not strictly necessary), halved tomatoes and your herbs. 
6. Serve on salad leaves with a piece of the feta crumbled on top and dressing on the table. 
7. The amounts for this recipe can be adapted to however many portions you need. A large aubergine and several courgettes will extend it easily as will using more feta. 
8. It will also keep in a lidded container for 2/3 days at least.