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Smoked Salmon Plates - (Makes 2 servings)

Ingredients:

1 small cucumber

6 sprigs fresh dill

3 1.2 oz. smoked salmon

1 ripe avocado

2 tablespoons cottage cheese

1.  Use a vegetable peeler to strip the cucumber lengthwise into fine ribbons.  In a bowl toss it with a pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it.  Pick and mix in most of the dill.

2.  Drape and divide he smoked salmon between two plates.  Halve, pit, peel, and add the avocado.  Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor.  Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra-virgin olive oil, and a pinch of black pepper and pick over the remaining dill.

Tuna Lima Bean Salad  - (Makes 2 servings)

Ingredients:

1/2 red onion

1 celery heart

1/2 bunch fresh Italian parsley

1/2 (19 oz.) can lima beans

8 oz. tuna packed in olive oil

1.  Peel the red onion and slice it as finely as you can.  In a large bowl, scrunch it with a 1.2 tablespoon red wine vinegar and a pinch of seas salt.  Trim and finely slice the celery and pile on top of the onion.  Finely slice the parsley stalks, add to the bowl, then pick over the leaves.

2.  Drain the beans and place in a single layer in a hot non-stick frying pan on a medium-high heat with one teaspoon of olive oil.  Let them crisp up and get golden on the bottom, then turn so they crisp up on the other side.

3.  Drizzle 1 tablespoon each of extra-virgin olive oil and red wine vinegar over the onion salad, drain and flake in the tuna, then gently toss it all together.  Dived the popped beans between your plates, pile the salad on top and sprinkle with black pepper.

Crispy Smoked Mackerel - (Makes 2 servings)

Ingredients:

2 x 2 1/2 oz. smoked mackerel fillets

10 oz. vac-packed or freshly cooked beets

1 3/4 oz. watercress

2 teaspoons creamy horseradish

2 tablespoons plain yogurt

1.  With a sharp knife, slash the mackerel skin at 1/2 inch intervals, then place skin-side down in a non-stick frying pan on a medium heat to get super golden and crisp.  Meanwhile, drain the beets, saving any juice.  Finely slice the beets.  Arrange on your plates and pile the watercress on top.

2.  Stir the horseradish into the yogurt, then taste and season with sea salt and black pepper.

3.  Place the crispy mackerel on top of the salads, then dot around the horseradish yogurt.  Mix the beet juice with 1 tablespoon extra-virgin olive oil and drizzle over the top, then enjoy.

Watermelon, Radish, & Feta Salad - (Makes 2 servings)

Ingredients:

2 tablespoons pine nuts

14 oz. watermelon

7 oz. radishes

4 sprigs fresh mint

1 3/4 oz. feta cheese

1.  Toast the pine nuts in a dry non-stick frying pan on a medium heat for 1 minute, or until lightly golden, tossing regularly, then remove.

2.  Cut off the watermelon rind, pick out any seeds, then slice as finely as you can.  Very finely slices the radishes, then gently dress both with 1 tablespoon extra-virgin olive oil and 2 tablespoons red wine vinegar.  Taste and season to perfection with sea salt and black pepper.

3.  Arrange the watermelon and radishes on your plates or a sharing platter, sprinkle over the pine nuts, then pick over the mint leaves.  Crumble over the feta, and finish with a pinch of pepper.

Sweet Potato Salad - (Makes 2 servings)

Ingredients:

2 large sweet potatoes

1 lb. ripe mixed-color tomatoes

4 scallions

1 3/4 oz. arugula

1.  Preheat the oven to 350 degrees F.  Scrub the sweet potatoes clean, place in a roasting pan, and bake for 1 hour, or until soft through.

2.  Once done, roughly chop the tomatoes, trim and finely slice the scallions, then toss it all with 1 tablespoon of extra-virgin olive oil and a splash of red wine vinegar.  Taste and season to perfection with seas salt and black pepper.

3.  Tear the soft sweet potatoes between two plates.  Toss the arugula through the tomatoes, then pile on top.

4.  Crumble over the feta, drizzle with 1 teaspoon extra-virgin olive oil, and sprinkle with a pinch of pepper.

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