FRESH HERBAL POTATO SALAD + CUCUMBER SALAD

These BBQ-proof salads come in a package deal, much like most non-vegan friendly summer deals at your local supermarket. But those are often looking slightly off and, let's be honest here, not as delicious. Our salads, on the other hand, are fresher than fresh and can be found in the 'my BBQ-salad brings all the boys/girls to the yard' isle. Yeah, beat that, local supermarket marketers.

PARSLEY POTATO SALAD

COOKING TIME:  15 minutes // SERVINGS: 4 // MEAL: dinner

INGREDIENTS
- 500g regular white potatoes, cubed
- 1 shallot (or 2 small ones), sliced
- a handful of fresh parsley
- 2tbsp veganaise
- hemp seeds to decorate

STEP-BY-STEP
1. Boil the potatoes until soft, this will take about 10 to 15 minutes. Then drain and rinse with cold water.
2. Combine the potatoes with shallot, parsley, and veganaise. Mix until everything is well combined. Transfer to a clean bowl and sprinkle on the hemp seeds.
3. Store in the fridge before serving.

CUCUMBER SALAD

PREP TIME: 5 minutes // SERVINGS: 4 // MEAL: dinner

INGREDIENTS

- 1/2 large cucumber
- 1tbsp white vinegar
- pinch of salt and pepper
- 1/2tsp dill (fresh or dried)

STEP-BY-STEP

1. Very thinly slice the cucumber and combine with white vinegar, s&p, and dill in a bowl. Mix everything together using either your hands or a spoon.
2. Cool in the fridge for at least five minutes, preferably 30, before serving.