Dinka's Cookbook

There are many variations on this theme of a layered salad, which is not tossed with its dressing, but I’ve found that this one is the most popular. …

This can be served either as a salad or as a hot accompaniment. Use the larger amount of oil if your dish is destined to be a salad and the lesser amount for a hot extra. …

This is more a method than an exact recipe, and is best made in summer when herbs are abundant and at their best.
Use any rice of your choice, though I think brown rice has the nicest flavour for this dish. Boil, drain, rinse again and drain thoroughly. Dress with a simple oil and lemon vinaigrette (with or without garlic as you prefer), and lots of chopped herbs of …

One of many variations of the Sweet Moroccan Carrot Salad. …

This a wonderfully fresh-tasting cabbage salad, that is outstanding as an accompaniment, and also as part of a first course of assorted salads – Moroccan style. …

One of the simplest salads imaginable, but very delicious! …

Serve at room temperature – chilling spoils this salad, so it should be made and eaten on the same day. …

The bowl could be first lined with lettuce leaves, torn if liked. …

This is the most basic of recipes – feel free to experiment with it. I just think that it is such a delicious and refreshing salad as is, that I don’t really want to play around with it too much. …

Pasta with tuna and mushrooms. This is an traditional old pasta sauce, and no cheese is served with it. …

This is a really superb party dish, which can be served to the most discriminating diner. …