Chirashizuchi - Japanese rice salad

Stolen from - World of Salads, page 144

• 225g long grain rice
• 2 tbsp white wine vinegar
• 1 tsp sugar
• 1 tsp fresh ginger, chopped
• 2 tbsp soy sauce
• 225g garden peas
• 225g carrots
• 1 portion Scrambled tofu

1. Soak the ginger in 1tbsp vinegar with the soy sauce and the sugar for one hour
2. Cook the rice. Add 1 tbsp vinegar & stir well
3. Slice the carrots and cook them and cook the peas
4. Mix everything together & leave it to stand for an hour - or just eat it

World of Salads

By Rosalie Swedlin (1980)
I bought this in the second hand bookshop in Robin Hood's Bay over 12 years ago. I finally made something out of it yesterday and it was lovely. World of Salads at Amazon

Kolokthia Yiachni

Stolen from : World of Salads - Rosalie Swedlin

• 900g courgettes
• 2 onions, chopped
• 450g tomatoes
• 1 tsp sugar
• 15g fresh dill - finely chopped
• 10g fresh mint - finely chopped

1. Skin the tomatoes then sieve and puree them
2. Fry the onions
3. Add the tomatoes and sugar and cook for 10 mins
4. Add 150ml water and bring to the boil
5. Top & tail the courgettes and cut into the size you want to serve them as
6. Add them to the pan along with the herbs
7. Cover and simmer until the courgettes are tender, 20-30 mins

The book says leave to cool but I served them still hot and they were lovely, the herbs really complement the legume.