Dinka's Cookbook

Refrigerate for about an hour before serving (not absolutely necessary, but it does help to blend the flavours). …

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Lovely snack food, but also may be eaten as a light vegetarian lunch with crusty bread and a mixed salad. …

Best at room temperature. …

For the health conscious. …

Best served at room temperature. …

Best at room temperature but also good chilled. Try to have the rice and mushrooms ready at the same time. …

Create a dramatic effect by serving in halved pineapple shells. …

This dish has a fantastic taste, but, unfortunately doesn’t look as good as one would like it to – actually, to be honest, it is, more or less, the colour of green sludge. …

This is a wonderful accompaniment to Thai Green Curry Chicken Salad. …

Best eaten the day of making. …

This salad is definitely one of those substantial enough for a light vegetarian meal; serve with a small salad of mixed leaves, extra olive oil and warm focaccia. …

The dressing of this salad poured over just broccoli makes a pretty good salad as well. In fact I prefer it, because I’m not a lover of raw cabbage. …

This is an excellent salad for a braai, and is also good eaten with an Indian curry. …

This is a very different coleslaw that works well with slightly bland food like fish or chicken, or with S E Asian curries. …

Serve with a bowl of yoghurt swirled with fresh mint. …

An unusual coleslaw, and also an excellent sambal for any kind of curry. …

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. …

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

One of the great French classic sauces – desperately unhealthy, very unfashionable, but unequalled for flavour – and wonderful served with filet mignon. …