3 healthy and warm salads

156

Try these warm salads to beat the chill.

warm salads

Stay healthy and full with these hearty and wholesome salads. By Ntwenhle Gcabashe Pictures Dylan Swart

 1. Garlic, Tomato and Brinjal Salad 

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4–5

  • 4 garlic cloves, crushed
  • 6 tomatoes, halved
  • 1 cup vine tomatoes
  • 2 large brinjals, sliced
  • Handful fresh thyme, chopped
  • 4 tablespoons (60ml) oil
  • 4 tablespoons (60ml) balsamic vinegar
  • 2 handfuls baby spinach
  • ½ cup ricotta
  • ½ cup feta
  • Handful fresh mint leaves
  • Toasted bread, for serving

Dressing

  • 6 tablespoons (60ml) oil
  • 6 tablespoons natural yoghurt
  • 6 tablespoons (60ml) balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper
  1. Preheat oven to 200˚C.
  2. Place garlic, tomatoes, brinjals and thyme onto a roasting tray. Drizzle with oil and vinegar, and roast for 25–30 minutes or until soft.
  3. Arrange spinach, cheeses and mint leaves on a salad platter. Top with grilled garlic, tomatoes and brinjals.
  4. For the dressing, oil, yoghurt, vinegar and honey in a jug. Season with salt and pepper.
  5. Serve salad with dressing and toast.

SEE ALSO: Detox salad dressings

2. Warm Chicken Salad

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 2

  • 4 chicken breasts, boneless
  • 1 garlic clove, crushed
  • 1 teaspoon Cajun spices
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30ml) oil
  • Salt and pepper
  • ½ head broccoli florets, steamed
  • Handful green beans, steamed
  • A bunch of asparagus, steamed
  • Blue cheese, for serving
  • 2 boiled egg, for serving
  • ½ red apple, sliced, for serving
  • Basil pesto, for serving
  1. In a bowl, mix garlic, spices, lemon juice and oil. Season with salt and pepper.
  2. Add chicken and marinate for 15–20 minutes.
  3. Heat griddle pan. Fry chicken for 8–10 minutes on each side.
  4. Serve with vegetables, blue cheese, boiled eggs, apple slices and pesto.

WATCH: Roasted vegetables with a tangy salad dressing

3. Beetroot and Carrot Salad

Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 3

  • 4 beetroots, cooked and sliced
  • 4 large carrots, sliced
  • 1 red onion, sliced
  • 1 tablespoon mixed herbs
  • 3 tablespoons (45ml) oil
  • Salt and pepper
  • 4 strips bacon, grilled
  • 1 avocado, sliced
  • Fresh oregano leaves, for serving
  • Pine nuts, for serving
  • ½ cup pomegranate seed
  • Lemon slice, for serving
  • Dressing, for serving
  1. Preheat oven to 220˚C.
  2. Place vegetables in an ovenproof dish.
  3. Mix dried herbs and oil. Drizzle over vegetables. Season with salt and pepper.
  4. Grill for 20–25 minutes and cool.
  5. Transfer into a serving dish. Place bacon and avocado on top.
  6. Sprinkle with oregano leaves, nuts and pomegranate seeds.
  7. Serve with dressing and lemon slice.