apple & cucumber salsa

Ingredients White onion, cucumber, apple, fennel, radish, lime, white wine vinegar

Preparation: 15 minutes

It's no secret that I LOATHE onions. Nothing on this earth could induce me to eat them raw, or to eat something that is intentionally onion flavoured. They are a base ingredient, not a flavour in their own right as far as I'm concerned.
Salsa, to me manages to escape the curse of the onion due to the chilli and in this case, the onions take a back seat to the sweetness and freshness of the other ingredients. A great summer salsa, try it in a wrap with soured cream, melted cheese and BBQ'd chicken.

1) Finely dice the onion and pour over a tablespoon of white wine vinegar and the juice of 1 lime. Leave to rest for 10 minutes.

2) Finely dice the cucumber, apple, fennel and radish and stir into the onions.

3) I like to drain off most of the juice, but this is entirely a matter of taste.

Ruby salad

Ingredients Rocket, radish, pomegranate, red bell pepper, feta, beetroot, lime, basil oil, pumpkin seeds.

Serves: 1 Preparation: 35 minutes

This salad is not only absolutely beautiful to look at, it's marvellously healthy and absolutely delicious. The peppery hit of radish and rocket, the sweet juicey pomegranate and the sharp tang of the feta and lime really does make this one of those salads that can't quite ever be boring. Should you be in the mood for red-themed valentines treats, this should get you in the mood for love.

1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice thinly.

2) Slice the top from the bell pepper and remove the core and seeds. Slice between the membrane segments (usually leaves 3 or 4 slices of pepper) and roast in the oven for 15-20 minutes, until slightly blackened.

3) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.

4) Finely slice the radish and add the rocket to a bowl and squeeze over the juice of 1 small lime and a drizzle of basil oil. Toss and transfer to your serving dish.

5) Dice the feta and layer with the beetroot and roast pepper, then sprinkle over the pomegranate and sunflower seeds.