Don’t get stuck in a salad rut this summer.
Dill Yoghurt and Greens
Serves 4
This is one of my favourites at this time of year. Plenty of fresh greens just waiting to be used. Mix them up with your preferred ingredients. The yoghurt dressing also pairs beautifully with
Yoghurt Dressing 1 cup unsweetened yoghurt 1 clove garlic, crushed ½ cup chopped dill 1 Tbsp lemon zest 2 Tbsp lemon juice Salt and pepper
Method
1. Get a big pot of boiling salted water on the go. Chop any woody ends from the asparagus and beans. Blanch all the vegetables for 4 minutes, then refresh in icy water.
2. Drain and chop the bigger vegetables into smaller pieces. Place into a large bowl. Add the herbs and chopped chilli.
3. Combine the yoghurt, garlic, dill zest, juice and salt and pepper in a bowl. Spread it over a large plate using the back of a spoon.
4. Pile the vegetables on top. Drizzle a little olive oil and enjoy.
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Chicken and Mango Salad
Serves 4
If you prefer a lighter dressing, try a half-yoghurt, half-mayonnaise mix for this salad. This salad improves with time, so feel free to prepare it an hour or so before serving.
Salad 3 cups shredded chicken 1 stalk of celery, sliced thinly 1 cup chopped cucumber 1 mango, cut into cubes ½ cup toasted sliced almonds 2 cups cos leaves, shredded
Method
1. First, make the mayonnaise. In a bowl, place the yolks, garlic, and Dijon mustard. Whisk to combine well, then slowly add the oil, whisking after each small addition. As it thickens, you can start adding the oil a little faster. Whisk in the lemon juice, season to taste, and stir in the parsley.
2. In a large bowl, place the chicken, celery, mango, and cucumber for the salad. Stir through enough mayonnaise to combine. Season with salt and pepper.
3. On a large platter, spread the lettuce. Pile the salad on top and sprinkle the nuts.
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Makes 4
When cutting a watermelon circle, I like it to be about 1.5-2cm high. It not only looks impressive, but the juicy melon adds to the freshness. These can be a starter or a light lunch.
Salad 2 cups rocket ½ cup pickled red onions 150g crumbled goat’s cheese 2 baby cucumbers, sliced thinly 1 Tbsp lime zest 2 Tbsp lime juice ½ cup fresh herbs 2 Tbsp olive oil
Method
1. Cut the watermelon circles and cover them in the fridge until ready to serve, keeping them chilled and crisp.
2. In a bowl, combine the rocket, onions, goat’s cheese, cucumber, zest, juice and herbs. Season with salt and pepper.
3. When ready to serve, plate the watermelon and divide the mixture between the four.
4. Drizzle with olive oil and serve with a lime wedge.
