Get ready to elevate your Heritage Day braai with these mouthwatering salads that will perfectly complement your feast, adding a fresh and flavourful twist.
Entrepreneur, food influencer, and Feed My Tribe author, Mmule Setati, sets the stage with her ultimate guide to healthy and delicious dishes that everyone will love! With easy to follow recipes and helpful tips, even beginners will feel like seasoned chefs whipping up these delectable dishes.
Here are 3 simple salad recipes to dine with your guests this braai day!
Pretty In Pink Salad
- Spinach, salmon, nectarines & strawberries
Serves 2
Ingredients:
Honey for brushing
2 ripe but firm nectarines or peaches, pitted and halved or quartered
1 × 100g pack baby spinach, washed
1 × 100g punnet fresh strawberries, halved
1 × 100g pack salmon ribbons
Balsamic vinegar for drizzling
Method:
- Lightly brush honey over the flesh of the nectarines, then arrange them, flesh-side down, in a hot grill pan. Cook over a medium heat for 2–4 minutes, until charred.
- Layer a serving dish with the baby spinach, followed by the strawberries and grilled nectarines.
- Top with the salmon ribbons and drizzle with balsamic vinegar
Prawn Pasta Salad
- With a sparkling wine dressing
Serves 2
Ingredients:
300g dried penne pasta
1 Tbsp olive oil
1kg cooked shrimp or prawn meat
2 tsp smoked paprika
Fresh thyme
1 tsp dried Italian herbs
½ lemon
50g baby spinach, washed
5g sundried tomatoes
1 avocado, cubed
Parmesan shavings
sparkling wine Dressing
½ cup olive oil
¼ cup Brut MCC or sparkling wine
1 tsp dried sweet basil
1 tsp runny honey
Method:
- Cook the pasta in a large pot of salted boiling water (follow the packet instructions) until al dente.
- Meanwhile, make the salad dressing by combining all the ingredients in a small jar and stirring.
- Heat the olive oil in a large pan over a medium to high heat. Add the shrimp or prawn meat, paprika, thyme and Italian herbs, then fry until the meat is pink on the outside. When cooked, squeeze the juice of half a lemon over them.
- To assemble the salad, arrange the baby spinach, sundried tomatoes and avocado on a serving platter. Top it off with the cooked prawns and parmesan shavings and drizzle over the dressing.
Quinoa Bowl
Serves 2
Ingredients:
1 cup cooked quinoa
A handful of chopped baby spinach
½ cup chopped sundried tomatoes
½ cup thinly sliced (but unpeeled) cucumbers
½ cup pickled artichokes
1 red onion, thinly sliced
½ cup flaked almonds
Salt and pepper to taste
Tahini dressing
2 tsp tahini
2 Tbsp cold water
1 tsp lemon juice
1 tsp runny honey
Salt and pepper to taste
Method:
- Place all the dressing ingredients in a small, clean jar and shake until well combined, then set aside.
- Transfer the cooked quinoa to a deep serving dish or bowl, then add the spinach, tomatoes, cucumbers, artichokes and onion.
- Toast the almonds in a small non-stick pan over a high heat for 1 minute until they are slightly golden. Sprinkle over the salad and drizzle with the tahini dressing.
All recipes supplied by Mmule Setati. Photographer credits Sadiqah Assur-Ismail.
Also see: 3 Cultural museums to visit in Cape Town this heritage month
