I had people around a few weeks ago and there were two salads that went down particularly well
Moroccan Carrot
* 1 pound carrots, coarsely grated (about 4 cups)
* 1/4 cup vegetable oil or extra-virgin olive oil
* 3 to 4 tablespoons fresh lemon juice
* 1/4 cup chopped fresh cilantro or parsley
* 2 to 4 cloves garlic, mashed or minced
* 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
* 1 teaspoon sweet paprika
* Pinch of salt
* About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
Mix everything and leave for a few hours
Roast Baby Potato Salad
Dry some potatoes really well, cut into chunks and toss in oil with some chopped rosemary and thyme. Roast in a hot oven for 15 minutes then add some cloves of garlic (still in their skins) and roast for a further 15 minutes. Remove from oven and splash some red wine vinegar over.
If at this stage you don't find yourself scoffing them all ( they are as good (better?) hot as cold, ) serve at room temperature with more sprigs of rosemary.
mf