Quatra Ensalada

Rainbow Carrot Slaw with Ginger Vinaigrette
1 yellow carrot, julienned
1 white carrot, julienned
1 orange carrot, julienned
1/2 piece of ginger, skinned and grated
1 tbsp apple cider vinegar
1/2 tbsp tamari

Toss all ingredients together and let it marinate for 5 minutes before serving.

Minted Cucumbers
1 cucumber, seeds removed, diced
2 cups cold water
1 large handful of mint leaves, crushed and minced
1 cheese cloth and twine

Soak diced cucumber in a brine made of water and mint leaves wrapped in a cheese cloth. Soak for 30 minutes or longer. Drain and serve cucumbers. Discard mint and water.

Pickled Oregano Black Peppercorn Onions
1/2 white onion, sliced thin
EVOO
Fresh Lemon juice
1/2 tsp whole peppercorns
1/2 tbsp oregano
Salt & pepper to taste

Toss all ingredients together and massage till the onions have softened or wilted. Serve alongside crisp veggies of choice or with smoked salmon.

Tomatoes with Cinnamon and Chillies
1 roma tomato, seeds removed and diced
1 pinch of ground cinnamon
1 thai red chilli, minced

Toss all ingredients together and serve.

This salad gives your palate a nice tingle. A great summer salad with bursts of flavours. All the flavours are harmonious but distinct when eaten separately.