Category Archives: Salads

Ramadan Day 2 – Couscous Salad, Tuna Rolls


Day 2 of Ramadan went well alhamdu Lillah with four of my children fasting: 15, 13, 10 and 7 year olds. My 4 year old decided at 11:30 to fast and she held out for two whole hours!  I opted for a finger foods theme today.  There was shorba already prepared that just needed to be reheated and to accompany, there were shop bought veggie samosas and shop bought onion bhajis (wasn’t able to buy samosa pastry to make my own samosa and borek until this afternoon), tuna rolls and cheese rolls, chicken nuggets and cous cous salad. No dessert today but there is always plenty of ice cream in the freezer for whoever has a sweet tooth!

For the cous cous salad, I cooked 1 cup of cous cous according to the microwave method mentioned here but omiting the final stage of adding ghee or butter.  I left to cool and then added a good glug of Hellman’s French salad dressing then added chopped cherry tomatoes, olives, diced cucumber and 1 package of  Apetina feta with garlic and green olives. (I normally add chopped sundried tomatoes too but have run out.) I mixed well and refrigerated.


  • 1 cup dry cous cous
  • 2 tbsp salad dressing
  • 2 inches cucumber, diced
  • 1 small tomato, diced or a few cherry tomatoes, quartered
  • sundried tomatoes if you have them
  • a few olives, sliced
  • 1 package Apetina feta cubes or similar


For the little tuna rolls and cheese rolls – I drained 1 can of tuna in brine and set aside; beat 2 eggs with a splash of milk and set aside.

Next I took 10 slices of white bread, removed the crusts and rolled out flat with a rolling pin. I sprinkled the tuna over the bread, rolled up tightly and then dipped in the egg. The egg dipped rolls were then shallow fried in a few spoons of hot oil until crispy and golden. I made a further 4 slices of bread filled with cubed cheddar.


  • 10 slices white bread, crusts removed
  • 1 tin tuna chunks
  • 2 eggs
  • 3 tbsp milk



Zingy Salad Dressing


Lovely zingy, french style dressing to enjoy with your salads. A really tasty and simple recipe courtesy of my friend Umm Salama.  Ready to use in under 5 minutes but I prefer to refrigerate mine first.

You need:

1 garlic clove, grated
1 teaspoon salt
1 teaspoon dried oregano
pepper to taste (I used ‘lemon pepper’)
1 teaspoon mustard
1 tablespoon honey (I forgot to use it this time!)
juice of half a lemon
1/4 cup (60ml) red wine vinegar (I used cider vinegar with a splash of balsamic vinegar added)
1/8 cup (30ml) white vinegar
1/3 cup (80ml) olive oil
1/2 cup (120ml) vegetable oil



Place all ingredients into a food blender except for the oils. Blitz for a few seconds.


Pour the olive oil and vegetable oil into a small jug then open the small vent in the lid of the food blender and shield the hole with your hand, turn on the blender and slowly drizzle the oil onto the vinegar mixture. Keep blending until all the oil has been added.


You should now have a smooth, homogenous dressing which can be spooned over the salad of your choice. Decant the dressing into a jar and keep covered in the refrigerator until needed. Just remember to give the jar a quick shake before each use.