The Accessible Friends Network

Mediterranean Summer Salad

You can serve as many people as you like, just adding another portion of
every ingredient to an extra plate.

To serve one
you will need

  • 4 tbsps of dried pasta shells or twists, cooked in a large saucepan of water
    with a tbsp of basil infused olive oil added,
    Simply drop the pasta into the pan, make sure there is plenty of cold
    water to cover it, put in a little olive oil, bring it to the boil, stir it
    round a little so its not sticking together, turn the heat down to a gentle
    boil so you can hear the pasta bubble a little bit and time it for between 8
    to ten minutes.
  • Test the pasta with the prongs of a fork, when it should be slightly soft,
    el dente. If you are in any doubt, drop one shell onto a small plate to
    cool it slightly, then taste it, just to make sure.
  • Drain the pasta into a large colander immediately and allow it to stand and
    cool.
  • While your pasta is cooking and cooling, take a large deep sided dish or
    plate and just add any of the following to it.
  • Choose either fish or cheese as your source of protein.
  • A 2 oz, 50 g, chunk of feta cheese finely crumbled or chopped.
    Or, a small tin of smoked tuna or peppered mackerel, oil drained and the
    fish chopped and added to the dish,
  • 4 cherry tomatoes, halved,
  • 1 1 to 2 inch piece of cucumber, cut in to small chunks,
  • Choose either a good large handful of ready to serve straight from the bag,
    green leaf mixed salad, or, 1 large leaf from a crunchy koss or iceberg lettuce,
    washed, shaken well to remove any water, then broken into little pieces using
    your fingers. Alternatively, 1 large leaf from a Chinese leaf (cabbage),
    torn into small pieces.
  • Half a red or green capsicum, bell pepper or long Mediterranean sweet pepper
    that has been de-seeded and broken into little pieces,
  • half a small banana, peeled and sliced,
  • a small stick of celery, washed and chopped,
  • 2 Spring onions, washed, topped and tailed, then chopped,
  • a few seedless grapes, just wiped and added,
  • a few frozen peas, defrosted and added,
    1. When your pasta has cooled, tip it into the dish or plate with your salad
      and use your hands to mix everything together.
    2. To add the finishing touches, drop in half a dozen pitted (stoned) black
      or green olives.
    3. Add a generous coating of salad cream or your chosen salad dressing.
    4. Garnish with a small handful of either fresh mint or basil leaves.
    Serve with fresh crusty home-made bread or sliced Italian ciabatta, generously
    spread with butter.

    For dessert why not treat yourself to a luxury tiramisu, a flavoured
    ice-cream or a pot of natural Greek yoghurt with honey.