Froot de la health

Olive and Peppers Salad

Ingredients
 1/2 cup ripe olives
 1 red bell pepper (chopped into 1/4-inch cubes)
 2 capsicums (cut in roundels)
 1 cucumber (seeds removed and cut into 1/4-inch cubes)
 2 tbsp freshly squeezed lemon juice
 1/4 cup garlic-infused with olive oil
 Salt and freshly cracked black pepper to taste

Method
 In a medium bowl, toss olives, lemon juice and make vinaigrette.
 In a plate, arrange roundels of capsicum, sprinkle lemon juice and olive oil.   Season with salt and pepper, to taste.
 Right before serving, pour vinaigrette over olive mixture and serve.
— Recipes courtesy Chef Thayanithy 

Fruit Cube Salad

Fruit Cube Salad 

Ingredients

•  Watermelon
•  Cantaloupe (rock melon) or other sweet melon
•  Kiwifruit
•  Pineapple
•  Marshmallow (optional)
•  Garnish items like mint leaf, crushed nuts, sesame seeds or   cinnamon

Method

•  Use fruit that will survive being cut into cubes and won’t   brown.
•  Using marshmallow will add a soft textured sweetness to the   finished cube.
•  The cubes work well at around 2.5 cm/1 inch each. Cutting   well-shaped cubes is what makes the whole cube work well.
•  Use a sharp knife for clean cutting.
•  Make a row consisting of three alternating cubes. Alternate so that no adjacent cubes are the same fruit.
•  The base should consist of four sides of three cubes each side.
•  Make two more layers in the same manner. The cube is   complete.
•  Place a mint leaf on the top as a garnish. Sprinkle crushed   nuts, sesame seeds or a spice like cinnamon, as preferred.
•  You can serve this as a single cube for everyone to share   from, or you can serve  it as a single serve cube for each   diner.