Salad recipes Archives

Salad recipes

Charred green salad

20 minutes

Apple recipes

Envy™ apple and ginger dressing

Fish recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Chicken recipes

Chicken liver-and-pork meatballs

15 minutes

Berry recipes

Kombucha-beetroot and strawberry salad

Easter recipes

Crunchita with chilli crisp

Salad recipes

Chunky cabbage salad

Salad recipes

Sorghum tabbouleh

15 minutes

Salad recipes

Cucumber salad with amasi raita

Five-ingredient recipes

Canned pea salad

Wild greens salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
1 fennel bulb, halved and thinly sliced
2 oranges, segmented
2 grapefruit, segmented
200 g edamame beans, shelled

For the dressing:

1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 T extra virgin olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
1 T poppy seeds

Method

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pea-and-baby marrow salad

Charred green salad

Envy™ apple and ginger dressing

Sorghum-and-beetroot haddocks salad

Chicken liver-and-pork meatballs

Kombucha-beetroot and strawberry salad

Crunchita with chilli crisp

Chunky cabbage salad

Sorghum tabbouleh

Cucumber salad with amasi raita

Canned pea salad

Wild greens salad

Wild greens salad

Ingredients

Method