Seasoned summer salads

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Get in the kitchen with our in-house chef to make delicious salads from the comfort of your home.

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.

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