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Originating from the ancient Mediterranean region, vegetable salad came to us as a foreign dish. As such, we had our own way of consuming it, and that is as a side of a main dish. However, more and more people have today come to appreciate it as a main meal in itself, especially with the increasing interest in healthy eating.

Served with a protein, it is considered a healthier option compared to what we’ve been accustomed to; meals loaded with carbs and proteins, with a small side, if at all, of veggies.

The proteins in these salads are often grilled meats, but, how about trying cheese – yet another acquired item in our servings? These add a creamy texture to your raw herbs and a unique taste.

Here are some tips from Chef Mesha Tarun on how to turn a simple salad into a great dish. It’s also a good way to entice children to eat their veggies.

BUTTERNUT FETA SALAD

Ingredients

-125g cubed Sirimon Feta Cheese

-500g butternut squash peeled and cut into cubes

-A handful of finely chopped onions

-2 peaches, chopped

-5 slices of bread, cut into cubes

-100g arugula

-100g salanova lettuce

-100g soft leaf lettuce

-Oil for shallow frying

-Salt and pepper to taste

For the dressing:

-1/2 tbsp white wine vinegar

-1 tbsp olive oil

-1 finely chopped onion

Method

-Pre-heat oven to 200 degrees Celsius.

-Season butternut cubes with salt and pepper.

-Place on a lined baking tray, put in oven and bake for 20-30 minutes.

-Shallow fry the bread cubes to create crispy, golden-brown croutons.

-Place on a paper towel to drain excess oil.

-In a large bowl mix together the baked butternut, salad leaves, onions, peaches and feta cheese.

-In a separate bowl, mix together the ingredients for the dressing and pour over the salad.

-Sprinkle bread croutons on top and serve.

BEETROOT FETTUCINE WITH CHEESE

Ingredients

-120g fettucine pasta

-2 beetroots cubed and boiled

-1/2 tbsp salt

-1/2 tbsp black pepper

-1/2 tbsp olive oil

-1 small onion finely chopped

-1 clove garlic finely chopped

-Sirimon Everyday Cheese grated

-A handful of arugula finely chopped

Method

-Boil a litre of salted water, add in the pasta and cook for 8-10 minutes.

-Once cooked, drain and keep some of the pasta water aside for use later.

-Blend the cooked beetroot with 2 tablespoons of water until liquefied.

-Season with the salt and black pepper and set aside.

-Heat the olive oil in a pan and sauté the onions.

-Once browned, add garlic and allow to cook.

-Add in the blended beetroot and cook for 2-3 minutes.

-Fold in the cooked fettucine with the pasta water you set aside.

-Plate and top with grated cheese and arugula.

Enjoy!