Seasoned summer salads

1689
Garlic Tomato and Brinjal Salad

These summer salads will keep you healthy and guarantee to wow your love ones too.

By Ntwenhle Gcabashe

Pictures by: Dylan Swart

GARLIC TOMATO AND BRINJAL SALAD

Prep time: 15 minutes

Cooking time:

Serves:

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

Dressing

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

WATCH: Roasted vegetables with a tangy salad dressing

CHICKEN SALAD

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 and steamed
  • Handful green beans, steamed
  • Asparagus, steamed
  • Blue cheese, for serving
  • 2 boiled egg, for serving
  • ½ red apple slices, for serving
  • Basil pesto, for serving
  1. In a bowl, mix garlic, Cajun spices, lemon juice and oil. Season with salt and pepper.
  2. Add chicken and marinade 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.