Grannymar

Melon & Beetroot Salad

1 small Galia Melon

8ozs cooked fresh beetroot

5 tablespoons French dressing

2 tablespoons soured cream

Halve the melon, remove the seeds and using a melon scoop, scoop out the flesh into rounds, put to one side. Neaten the inside of one half of the melon. Cut the beetroot into rounds with the melon scoop. Mix together the French dressing and cream, and toss the beetroot shapes in the dressing. Just before serving, spoon the beetroot and the melon rounds into the trimmed melon shell, and garnish with the watercress.

Fennel & Cucumber Salad

1 small cucumber cut into matchsticks

4 large bulbs Fennel

Dressing

6 tablespoons French Dressing

1 teaspoon Cumin seeds

1 teaspoon prepared Mustard

A dash of Anise (optional)

Cook the fennel in a pan of boiling salted water for 5 minutes only, drain and refresh under cold running water and drain thoroughly. Cut the fennel bulbs in half lengthways. Mix together the French dressing, cumin seed, mustard and a few drops of anise if used and pour this dressing over fennel while still hot. When the fennel has cooled, toss into a serving bow with the cucumber strips and mix thoroughly. Garnish with watercress sprigs

Brown Rice Salad

100g Brown Rice

1 Tomato

1 stick celery

1 tablespoon chopped parsley

1 tablespoon raisins

1 tablespoon peanuts

2 spring onions

2 tablespoons French dressing

Boil brown rice until cooked, drain, rinse and cool. Chop tomato, celery and onions and toss together and then stir in Rice. Add French dressing and serve.