SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 7 (Salads and Dressings)

A jar with a lid, a salad spinner or clean tea towels, and a few different vinegars (cider, white wine and balsamic). Use any soft salad leaves.

Green salad with vinaigrette (2 portions)
[ ] 1 round lettuce or 2 handfuls of mixed leaves
[ ] 3 tbsp olive oil
[ ] 1 tbsp lemon juice or cider vinegar
[ ] 1 tsp Dijon mustard
[ ] 1 pinch salt
[ ] 1 pinch pepper

Tomato salad (2 portions)
[ ] 3 ripe tomatoes in different shapes or colours (about 400 g)
[ ] ½ small red onion, thinly sliced
[ ] 2 tbsp olive oil
[ ] 1 tsp red or white wine vinegar
[ ] 1 handful basil leaves
[ ] 1 pinch salt and pepper

Couscous salad (2 portions)
[ ] 100 g couscous (or bulgur wheat)
[ ] 150 ml boiling water or hot stock
[ ] ½ cucumber, diced
[ ] 2 tomatoes, diced
[ ] 2 spring onions, sliced
[ ] 1 handful chopped parsley or mint
[ ] 2 tbsp olive oil
[ ] 2 tbsp lemon juice
[ ] 1 pinch salt and pepper

Warm roast vegetable salad (2 portions)
[ ] 1 red pepper, in strips
[ ] 1 courgette, in thick slices
[ ] 1 red onion, in wedges
[ ] 150 g butternut squash, in 2 cm chunks
[ ] 1 tbsp oil
[ ] 2 handfuls rocket or spinach
[ ] 2 tbsp olive oil
[ ] 1 tbsp balsamic or cider vinegar
[ ] 50 g feta or goat's cheese (optional)

For the experiments
[ ] 1 more lettuce
[ ] Lemon, cider vinegar, white wine vinegar and balsamic vinegar
[ ] Dijon mustard