Warm salmon and mango salad

Serves 4

115gm yellow or red cherry tomatoes

85gm salmon fillet, skinned and cut into small cubes

1 large ripe mango (about 150gm), peeled and cut into small cubes

2 tbsp orange juice

1 tbsp soy sauce

115gm mixed salad leaves

K cucumber, trimmed and sliced into batons

6 spring onions, trimmed and chopped

Cool off: The salmon and mango salad can be a staple of the season. Photo courtesy: The Big Book of Salads

4 tbsp low fat natural yogurt

1 tsp soy sauce

1 tbsp finely grated orange rind

Cut half the tomatoes in half and set aside.

Thread the salmons with the whole tomatoes and the mango chunks onto 4 kebab sticks. Mix the orange juice and soy sauce together in a small bowl and brush over the kebabs. Leave to marinate for 15 minutes, brushing with the remaining orange juice mixture at least once more.

Arrange the salad leaves on a serving platter with the reserved halved tomatoes, mango chunks, the cucumber batons and the spring onions.

Preheat the grill to high and line the grill rack with foil. To make the dressing, mix the yogurt, soy sauce and grated orange rind together in a small bowl and reserve.

Place the salmon kebabs on the grill rack, brush again with the marinade and grill for 5-7 minutes, or until the salmon is cooked. Turn the kebabs over halfway through cooking and brush with any remaining marinade.

Divide the prepared salad between 4 plates, top each with a kebab, and then drizzle with the dressing.

Garlic, chilli & oregano oil

5 garlic cloves

2 tbsp red hot chilli

1 tsp dried oregano

250ml rapeseed oil

Preheat the oven to 150 degrees Celsius.

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Combine the garlic, chilli and oregano with the oil in an ovenproof glass dish. Place in the centre of the oven and heat for 1K-2 hours. The temperature of the oil should reach 120 degrees Celsius if you are using a digital thermometer.

Remove from the oven, leave to cool and then strain through muslin into a clean jar. Store covered in the refrigerator. You can also leave the garlic and chilli pieces in the oil and strain before using.

Parsley & coriander oil

10gm fresh parsley leaves

10gm fresh coriander leaves

250ml rapeseed oil

Wash and drain the leaves. Prepare a pot of water, bring to the boil and submerge the leaves. Blanch for 5 seconds. Drain the leaves and dry well.

Heat the oil in a saucepan, bring almost to the boil and allow to simmer for 1-2 minutes.

Combine the warmed oil and leaves in a blender bowl or food processor. Process until well combined. Pour through muslin and strain into a clean jar. Cover and refrigerate.

Lemon, basil & chive vinegar

Zest of K lemon

5 basil leaves

10 stalks chives

250ml white wine vinegar

When peeling the lemon for the zest (using only half the lemon), be sure to avoid the white pith

Wash and dry the basil leaves and the chives, then crush them or chop them roughly. Place the zest, basil and chives in a clean jar.

In a saucepan over medium heat, heat the white wine vinegar until it starts to bubble around the edges of the pan. Wait until it cools just a little, then add it to the jar with the other ingredients. When it is completely cool, cover the jar and store in a cool, dry and dark place.

Rosemary & garlic balsamic vinegar

Ten 5cm sprigs of rosemary

4 garlic cloves

250ml balsamic vinegar

Wash the rosemary sprigs, dry and tear off the leaves from the stems. Cut the garlic cloves in half lengthways. Combine the leaves and garlic halves in a clean jar.

In a saucepan over medium heat, heat the balsamic vinegar until it just starts to bubble around the edge of the pan. Wait until it cools a little, then pour into the jar with the rosemary and garlic. When it is completely cool, cover the jar and store in a cool, dark place. Check occasionally to see whether the vinegar has reached the desired strength.

Before using, strain the vinegar through a fine sieve or muslin into clean jars. Add a fresh sprig of rosemary for decoration and again cover and store in a cool, dark place.