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Cauliflower Salad
Ingredients
- 1 x medium cauliflower broken into little florets
- 100 gms whole or flaked almond
- 250 ml greek yoghurt
- Dash of Lemon
- Ina Paarman Veggie Spice
- Garlic - optional
Servings:
Instructions
- Steam cauliflower for about 8 mins – until just tender. Allow to cool.
- Lightly toast almonds – pour a little oil or olive oil into a frying pan. When hot add the almonds and either stir gently with a wooden spoon or flip in the frying pan – DO NOT LET THEM BURN
- Sprinkle the cauliflower with lemon juice – sorry, I can’t give you a quantity for this as it depends on how much cauliflower you have.
- Sprinkle with veggie spice. Gently toss the cauliflower and almonds in the Greek yogurt. Chill
Recipe Notes
You may add less or more of any of the ingredients as you wish.
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Corn and Tomato Salad
Ingredients
- 4 Mielies
- 1 Red onion
- 200 gms Rosa Tomatoes
- 200 gms Feta cheese
- 1 handful basil
- 1 tbs Balsamic Glaze
- 1 tbs Wholegrain Mustard
- 1 tbs White wine vinegar
- 6 tbs olive oil
- 1 clove garlic crushed
- 2 Chillies de-seeded and chopped
Servings:
Instructions
- Cut corn off cobs and boil until tender - ±4 mins Slice red onion very thinly.
- Place mielies, onion tomato and cheese into a bowl. Whisk the dressing ingredients until emulsified and bowl over salad. Toss gently.
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Butternut And Cranberry Salad
Ingredients
- 750 gms Butternut, diced
- 25 ml olive oil
- 50 ml Honey
- 75 ml dried Cranberries
- 75 ml Roasted Pumpkin seets
- 125 ml Feta cheese
- Black Pepper
Servings: Serves
Instructions
- Preheat oven to 180 °C Arrange butternut on a roasting pan and sprinkle with pepper. Mix together the olive oil and honey and pour over. Bake for about 25 minutes until butternut is done but still firm.
- Carefully turn the butternut, sprinkle with cranberries, pumpkin seeds and cheese and bake a further 10 – 15 minutes to allow the cheese to melt slightly. Serve on a bed of mixed lettuce.
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Oriental Style Chicken Salad
Ingredients
Salad
- 4 - 6 Chicken Breast fillets
- 1 bag Mixed lettuce leaves
- 2 Carrots peeled and julienned
- ½ Cucumber halved lengthways, seeded and sliced
- 1 Red Pepper seeded and cut into strips
- 1 Mango peeled and cubed (tinned mango, paw-paw, nectarines, persimmon can also be used)
- 6 - 8 Spring Onions sliced
- 50 ml fresh coriander roughly chopped
Dressing
- 50 ml Black tea
- 50 ml Funflower Oil
- 1 tsp Chilli
- 20 ml Lemon or lime juice
- 5 ml Ginger grated
- 50 ml Mixed nuts roughly chopped
Servings:
Instructions
- Fry chicken gently to cook through and allow to cool. Cut into strips. Mix all the salad ingredients, add chicken and toss well. Sprinkle with mixed nuts. Blend the dressing ingredients and pour over or serve separately.
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Sweet Potato & Carrot Salad
Ingredients
Salad
- 1 Sweet potato
- 2 Carrots cut into thick diagonal slices
- 3 Tomatoes
- 8 - 10 Iceberg leaves
- 75 g Canned chick-peas drained
Dressing
- 15 ml Clear honey
- 90 ml Yoghurt
- 2.5 ml salt
- 5 ml Black Pepper
Garnish
- 15 ml Walnuts or Pecun Nuts
- 15 ml Sultanas
- 1 small onion cut into rings
Servings: Serves
Instructions
- Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
- Boil the carrots for just a few minutes, they must remain crunchy. Drain the water off and combine in a bowl.
- Slice the tops off the tomatoes, then scoop our and discard the seeds. Roughly chop the flesh.
- Line a glass bowl with the lettuce leaves. Add the chick-peas and tomatoes to the sweet potato and carrots, mix well and then spoon into the salad bowl.
- Garnish the salad with walnuts, sultanas and onion rings. Combine the dressing ingredients and pour over.
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Macaroni Salad
Ingredients
- 2 cups elbow macaroni cooked
- 3 hard-boiled eggs peeled and chopped
- ½ cup diced celery
- ¼ cup diced green bell pepper sweet peppers also work well
- 2 tbs sliced spring onions
- 1 tbs chopped pimento
- 1 cup mayonnaise
- 1 tbs freshly made mustard bottled mustard of your choice
- 1 tbs lemon pepper spice
- Garlic Salt or fresh garlic if you prefer
- Salt & Freshly ground black pepper
Servings:
Instructions
- Toss all the ingredients together gently and adjust seasoning as you prefer. You can add chopped ham, chopped smoked chicken or lightly fried chicken strips to this to make a meal in a bowl.
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Mixed Summer Salad
Ingredients
Your choice of all or a mix of the following cocktail tomatoes:
- 80 gms Cherry Tomatoes
- 80 gms Italian Tomatoes
- 80 gms Green Cocktail Tomatoes
- 80 gms Yellow Cocktail Tomatoes
Ingredients
- Fennel Bulb or Celery Sticks
- 150 gms Bocconcini
- 125 ml olive oil
- 25 ml Red Wine Vinegar you can alter these quantities according to your taste
- Green Chilli – optional
- Rocket / pea shoots
Servings:
Instructions
- Slice the bigger tomatoes in half and place your tomato selection into a bowl. Drain the bocconcini and place into bowl with tomatoes. Shave the fennel bulb with a vegetable peeler and put the shavings into some ice water to curl – then add to tomatoes. If you are using celery, finely slice and place in bowl with the tomatoes. Add a few shoots or a little rocket.
- Drizzle the tomato mix with olive oil and red wine vinegar and toss well. Sprinkle with the chopped chilli.
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Smoked Chicken And Summer Peach Salad
Ingredients
Servings: people
Instructions
- Place greens in bottom of salad bowl. Melt butter in pan and add quartered peaches – not necessary to peel them – just remove pip. Let the peaches gently fry and just start to caramelize.
- Remove from heat and spread over greens. Add sliced or chunked smoked chicken. Sprinkle with feta and nuts Drizzle with honey
- Salt and pepper are optional.
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Fruity Brown Rice Salad
Ingredients
- 225 gms wild brown rice
- 1 yellow pepper seeded
- 1 bunch Spring Onions
- 3 sticks Celery chopped
- 1 large tomato chopped
- 2 green-skinned apples chopped
- 175 gms dried apricots chopped
- 115 gms raisins
- 30 ml apple juice
- 30 ml dry sherry
- 30 ml Light Soy Sauce
- Dash of Tabasco
- 30 ml Fresh Parsley
- 15 ml fresh rosemary
- Salt and freshly ground black pepper
Servings: people
Instructions
- Cook the rice until tender. Place the pepper, spring onions, celery, tomato, apple, apricots, raisins and the cooked rice into a large bowl and mix well.
- Mix together the apple juice, sherry, soy sauce, Tabasco sauce and herbs. Season with salt and pepper.
- Serve the dressing on the side.
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