Nectarine, Tomato and Mozzarella Salad

Happy New Year! Healthy needn't be boring and salads needn't include lettuce. This is a tweak to the traditional caprese with nectarines, avo and pumpkin seeds - the seeds give it great texture and you can use any seeds you like...or, if you're feeling flush, throw some toasted pine nuts on there.

Nectarine, Asparagus, Quinoa and Bulgar Wheat Salad

The sun is finally out again and with that it feels like summer is here :) Nectarines and Asparagus are the call of the day with some high protein, low GI grains because I'm in the mood for something a little bit healthy - you can easily use goats cheese or mozzarella instead of  feta in this recipe and I'm partial to sprinkling over some chopped nuts at the end...really it's up to you! 

Spiced Bulgar Wheat and Chickpea Salad

The perfect winter's salad: wholesome and moreish with not even a smidgen of lettuce.

Aubergine, Fennel and Pomegranate Salad

My obsession with pomegranates continues. This is by no means a new, or an original, idea. Ottolenghi in style, with a few quirks added by me - I just love it. The addition of fennel lightens it all and the dressing brings it together. Enjoy.

Broccoli, Asparagus and Holloumi Salad

Long-stemmed broccoli is one of my most favourite things, followed closely by holloumi. Then there's my obsession with salads with little to no lettuce - it's all here. A salad that's neither boring nor bland; it's vibrant, crunchy, sweet and salty...an absolute win. And, it will go with absolutely anything.

Spiced Cauliflower Salad

A delectably moreish salad that's spicy and warming and perfect for the beginnings of Autumn...

Butternut and Coriander Salad

A stunning side-dish that's got just right amount nuttiness and citrus in the dressing to cut through the fragrant coriander and spiced butternut. Add the crunch of pumpkin seeds and you're set for a winning combo. 'Who needs lettuce?' I say!

Apple and Celery Slaw

I needed to make something to pair with the pork belly I was cooking on the braai. I decided to make a light apple and celery slaw - it cuts through the richness of the fatty pork and really brings a freshness to a dish that's often times a little too heavy. I barbecued the pork belly with maple syrup and sesame oil and served it with this slaw, homemade mayonnaise and fresh ciabatta bread.

Smoked Trout Salad

An easy, luscious salad that's perfect for this marvellous bloomin weather. With a creamy dill-yoghurt dressing that'l change your life just a little bit. I have to say I'd recommend serving this with a crisp ciabatta (sorry banters!)

Lemongrass-Rooibos Poached Chicken Salad

I got asked to take part in the #PowerOfYou Fairtrade Fortnight campaign aimed at inspiring people to think twice about where and how their food products are sourced. They want to inspire people to support Fairtrade products, which I think is both important and awesome. They sent me a box filled with Fairtrade goodies, amongst which were 3 starred items, which they asked me to use in a recipe. My ingredients were: lemongrass rooibos tea, rainbow peppercorns and a spicy Chakalaka relish - so without further ado - here it is:

Salad Jars

I looooove me a salad jar - it's such a simple idea and yet it's just so clever - the reason your salads go soggy a few hours after making them as that you've been layering them in the wrong order - lettuce and leaves need to go on the top and the hardier ingredients, and those they seep any liquid over time, need to go on the bottom.

Fig and Danish feta salad

Figs are in season in South Africa and I think it's bloody marvelous! Instead of just having them with a cheese board, I'm opting to use them as the hero in a salad, pairing them with salty Danish feta which works like a dream (you could also use blue cheese or holloumi) The peppery rocket and spinach really cut through the sweetness of the figs which helps bring all the flavours together. Damn, their good.

Tomato and Pomegranate salad

I borrowed this idea from the marvelous Robyn Maclarty whose blog Koek is a favourite of mine. I've tweaked her idea somewhat and made it to go alongside some simple fried chicken breasts and sweet potatoes. It's humorously Christmassy for this time of year, but it's a healthy Christmassy recipe for those who want to plan way, way ahead or for those, like me, just like bright, summery salads :)

Beetroot and Carrot Salad

I really love the crunch in this salad - it's hearty and earthy and all the things a good salad should be. The beetroot is raw so it needs to be finely sliced or you can just buy the ready sliced packets from Woolworths. This salad is the perfect accompaniment to any braai or with chicken.

Corn and Rosa Tomato Salad

I adore this salad. I've made it countless times and it hits the spot every time; crunchy, tangy, spicy, fresh...all my favourite things on one plate. It also pairs perfectly with chicken and pork or a roasted sweet potato if your the veggie type.

Chicken and pomelo salad

My first experience of this wicked combination was at a beautiful restaurant in Beijing called Transit, if you're ever there, this is a MUST. Exquisite interiors, decor so detailed and chic that it will make you're head spin, the BEST cocktails you will ever experience and food that will blow your mind.

Their chicken and pomelo salad was more delicate than my version, but the flavour combinations are similar. It's different, and the pomelo (similar to a grapefruit) is not for everyone, but I think it's bitter-sweetness sets off the creamy avocado and succulent chicken beautifully, finished off with a creamy dressing and crunchy nuts it's refreshing and bold.

Pomegranate, feta and herb couscous salad

My first pomegranate memory was my mum telling me how her mother would by her brother and her pomegranates as a treat after a visit to the grocery store when they where little, but would make them eat the seeds using a pin; a lesson in patience and a very clever way to keep the children entertained for hours. She was a clever las.

As far as I am concerned, Pomegranates haven't been a prominent feature in South African cuisine until recent years. They are now more readily available and no longer cost the same as the rest of your fruit-shop combined - I, in fact, found the pomegranate I used for this recipe in Checkers of all places.

They really are quite an original ingredient and one that I plan to use more often; sweet, tart and crunchy they are the perfect addition to both savory and sweet dishes; cutting through rich lamb or as a quirky addition to creme brûlée. Whichever way you choose to use them, they'll bring that little something extra to your dish.

Sweet potato, orange and almond salad

I really wish I could say that this magical little flavour-combination-inspiration was my own, but alas, it is not. I was lucky enough to stumble upon this salad idea whilst interviewing the lovely ladies from LoveFood, and this is my take on their wonderful amazingness.

The zest and juice really compliment the sweet potato and enhance it's earthy flavour and the toasted almonds give a beautiful crunch. The addition of the coriander was my stamp on the salad as I find it cuts through the sweetness and makes it a little more robust - fragrant, crunchy, zesty, delicious. Enough with the adjectives, just try it already.

P.S. If you haven't been to LoveFood...you need to rectify that.

Chickpea, courgette and mint salad

And the healthiness continues with another tasty salad, again, sans the lettuce:

2 of my dearest friends rate salads on the ratio between lettuce and the other ingredients - the ratio needing to be heavier on the 'other ingredients' side. For the most part I have to agree, lettuce can be very overrated and is most often used as a filler instead of actually adding anything of substance to the dish - having said that a classic Ceasar salad that uses tasty cos perfectly paired with creamy dressing and croutons is another story altogether. My point is: we should see lettuce as we do any other ingredient in a salad, and, if you don't think it will mix well with the others, well then leave it out.

So with that, why not have a go at my:

Chickpea, courgette and mint salad

Ingredients:
400g courgettes
olive oil and salt and pepper
400g chickpeas
hand full fresh mint
200g feta

dressing:
1 tbsp cumin seeds
3 tbsp lemon juice
pinch salt
5 tbsp olive oil

Method:
Toast the cumin seeds in a dry pan until just beginning to brown, then remove and set aside.
Using a peeler, slice the courgettes into ribbons, then fry in batches with a little olive oil and salt and pepper until browned and softened. Set aside to cool.
Once the courgettes have cooled, place them in a bowl with the chickpeas and mint.
To make the dressing, simply whisk the dressing ingredients together until emulsified.
Pour over chickpeas and courgettes and stir well to combine.
Lastly, crumble in feta and stir through once more.