Best of World - Recipes

Ingredients: • 1 Mango (peeled & cubed)
• 1 Apple (peeled, cored and diced)
• 3/4 cup Cashews (toasted)
• 1 tbsp Vinegar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ginger
• 1 pinch Salt
 


How to make Apple Mango Salad: • Take a medium bowl, add all the ingredients. 
• Refrigerate it for 2 hours. 
• Enjoy it chilled. 
 

• 1/4 cup olive oil

• 300g fusilli or penne pasta
• 225 gm fresh baby spinach
• 50 gm cherry tomatoes, halved
• 100 gm black olives
• 200 gm feta cheese, broken into rough chunks
• 3 tbsp olive oil
• 2 cloves crushed garlic
• Water to cook the pasta

• Cook the pasta in salted boiling water for about 10 minute.
• Add the spinach to the pasta, cook for another 2 minutes and drain. Keep the pasta in a colander, and allow to drip dry
• Toss together tomatoes, olives, feta and garlic in a bowl. Add lots of black pepper, and drizzle with olive oil.
• Add the drained pasta in the drained pasta and spinach, and toss together. Season to taste.

• 400 gm chickpeas, soaked overnight in water. 
• 1red onions cut into thin wedges
• ¼ cucumber, halved lengthways and sliced diagonally
• a small bunch flat-leaf parsley , roughly chopped
• 100 gm feta cheese, crumbled
• a small bunch of basil leaves, roughly chopped
• 2 tbsp red wine vinegar
• Extra virgin olive  oil                       

• Drain chickpeas and rinse.
• Mix chickpeas, onion, cucumber, parsley, cheese and bsil in a large bowl and toss well.
• Drizzle red wine vinegar and olive oil on the salad. Toss well. 
• Season well with salt and pepper, to taste

• 1 tbsp oil
• ½ onion, chopped
• 2 cloves garlic, chopped
• 500 gm zucchini, thinly sliced
• ½ red pepper, diced finely
• 2 tbsp red wine vinegar
• 350 gm macaroni
• 2 tbsp fresh coriander, chopped
• roasted peanuts, for garnishing 

• Saute onion and garlic in a frying pan, until golden. Add zucchini and red pepper and sauté further.
• Once the zucchini and onions are translucent, add vinegar and bring to a boil. Reduce heat, and simmer for a few minutes.
• Cook macaroni in salted boiling water, until al dente. Drain, and refresh under cold water, and drain again.
• Place in bowl and combine with zucchini mixture, and cool.
• Garnish with coriander and roasted peanuts. Serve cold.

• 3 ripe peaches, stoned and quartered

• 4 slices of Prosciutto Ham

• 1 ball of mozzarella cheese, torn into pieces

• 1 handful lettuce leaves

• some mint

• 2 tbsp olive oil, for the dressing

• 1 tbsp lemon juice, for the dressing

• ½ tbsp maple syrup, for the dressing

• Mix all the dressing ingredients together and keep aside.

• In a salad bowl, put peaches, ham, lettuce leaves, torn cheese, mint leaves.

• Drizzle the dressing on the salad and toss gently.