Say hello to sunshine on a plate! These two revitalising summer salads are crisp, colourful and bursting with flavour. 

Fattoush salad with preserved lemon vinaigrette 

Serves 8 

Ingredients 

For the vinaigrette   

2 small preserved lemons  

3 Tbsp lemon juice  

1 clove garlic 

3 Tbsp olive oil 

1 Tbsp honey 

2 tsp Dijon mustard 

Milled black pepper   

For the fattoush salad   

1 Tbsp butter, melted  

½ Tbsp honey  

1 pita bread 

3 Tbsp white sesame seeds 

6 mini cucumbers, sliced into thin rounds  

250g multicoloured cherry tomatoes, halved  

Handful of micro leaves and mint, for serving   

Method 

1. For the vinaigrette, put all ingredients into a blender and blend until smooth. Season. 
2. Preheat oven to 180°C. 
3. Heat together the butter and honey to combine.
4. Halve the pita to create thin rounds, brush the honey mixture on the pita breads and sprinkle generously with the sesame seeds.
5. Bake for about 4-5 minutes until crisp and browned. Cut the pita breads into 3-4cm
6. Combine the cucumber and tomato in a serving bowl, top with pita chunks and season. 
7. Toss some vinaigrette through salad. Garnish with micro leaves and mint and serve with remaining dressing on the side.

Recipe & styling by: Lichelle May 

Photography by: Zhann Solomons 

Greens & grains salad with coconut & tropical dressing  

Serves 4 

Ingredients 

For the tropical dressing   

170g mango chunks  

2 granadilla, pulp removed  

2 cloves garlic, minced  

1 lime, zested  

1 Tbsp Dijon or wholegrain mustard  

1/2 cup olive oil  

1 Tbsp honey  

Knob ginger, grated  

1 tsp curry powder  

Salt and milled pepper    

For the caramelised coconut   

2 cups fresh coconut chunks, shaved (or use coconut flakes)  

1 Tbsp canola oil  

2 Tbsp soy sauce  

1 tsp smoked paprika  

1 Tbsp golden syrup  

For the salad 

½ cup each bulgar wheat, barley and buckwheat, cooked  

Handful chopped parsley  

350g broccoli florets or tenderstem broccoli  

125g sugar snap peas  

250g asparagus  

1 avocado, cut into chunks  

2 kiwi fruits, one cubed and one sliced  

1/4 cup dried cranberries    

Method   

1. Preheat oven to 160°C. 
2. Blitz dressing ingredients in a blender until smooth. Season. 
3. Toss caramelised coconut ingredients togeter, season and spread out on a lined oven tray. Bake until crispy, about 20-30 minutes. 
4. Combine the cooked grains and parsley in a bowl. Season. 
5. Boil broccoli, peas and asparagus for 1-2 minutes, then drain before refreshing in ice-cold water. 
6. Spoon mixed grains onto a serving platter and arrange the blanched vegetables on top. 
7. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised
8. Drizzle with dressing and serve as is or with your favourite

Compiled by: Sjaan van der Ploeg:  

Photography: Fresh Living Magazine 

Also read: 3 Festive desserts to sweeten your holidays