Salad recipes

1.    Pour the boiling stock or water into a bowl with couscous, seal the bowl, cover it with a towel and leave it for about 7 - 10 minutes until the couscous absorbs all the liquid.
2.    Fluff the couscous with a fork and leave it until it cools.
3.    Mix olive oil, juice of the lemon, pepper and salt to make the dressing.
4.    Dice the tomatoes, carrot, bell pepper, onion and feta neatly; mince parsley leaves.
5.    Add vegetables to the cooled couscous, drizzle it with the dressing and stir thoroughly.

1.    Coarsely chop the walnuts and shred the celery.
2.    Core the apples and grate them; drizzle with lemon juice and toss thoroughly to prevent browning.
3.    Whisk mayonnaise, whipped cream, sugar and salt in a separate bowl.
4.    Add walnuts, celery and dressing to the apples and stir.

1.    Put burghul and boiling water into a small bowl, mix them thoroughly, cover the bowl with a towel and leave it for an hour.
2.    When the burghul is ready, squeeze excess water from it.
3.    Chop the tomatoes, parsley and mint.
4.    Slice green onions and 1 lemon.
5.    Squeeze the juice out of the second lemon into a small bowl and mix it with extra virgin olive oil and salt to make the dressing.
6.    Mix the cooked burghul, chopped tomatoes, parsley, mint and onions in a large bowl, add the dressing, and toss.
7.    Decorate the salad on the plates with slices of lemon, black and green olives.