These refreshing salad recipes will be a major hit at your next dinner party
Spring salad
Prep time: 7 min
Cook time: 8 min
Serves: 6–8
INGREDIENTS
3 eggs
¼ cup olive oil
Juice and zest of 1 lemon
1 tsp mustard
Salt and black pepper
1 bunch radishes, thinly sliced
1 cucumber, thinly sliced
500 g mangetout
1 bunch fresh mint, roughly chopped
100 g feta, crumbled
METHOD
1. Bring a pot of water to the boil. Add the eggs and boil for 1 minute. Remove from the heat, cover and set aside for 4–6 minutes. Drain
the eggs and cover with cold water to cool.
2. Combine the olive oil, lemon juice and zest, and mustard. Season.
3. Toss the radishes, cucumber, mangetout, mint and feta together. Stir in the dressingand set aside for 10–15 minutes.
4. Peel the boiled eggs and cut each onein half. Arrange the eggs on top of thesalad. Season and serve.
Chunky salad with buttermilk dressing
Prep time: 15 min
Cook time: 0 min
Serves: 4
INGREDIENTS
For the dressing
½ cup mayonnaise
¼ cup buttermilk
1 tbsp milk
2 tbsp white-wine vinegar
½ tsp sugar
Pinch garlic powder
For the salad
2 baby cos lettuces, quartered
1 cup exotic tomatoes, halved
200 g pancetta, cooked
METHOD
For the dressing
1. Whisk together the mayonnaise, buttermilk and milk until smooth.
2. Whisk in the vinegar, sugar and garlic powder. Season to taste.
3. Chill for serving.
For the salad
1. Arrange all the ingredients on a platter, season with salt and pepper and drizzle with the dressing just before serving.
Egyption barley salad
Prep time: 15 min
Cook time: 40 min
Serves: 4
INGREDIENTS
1 cup pearl barley
2 tbsp olive oil
2 tbsp honey
½ tsp cumin
½ tsp cinnamon
⅓ cup mint
¼ cup raisins
¼ cup walnuts, toasted
2 discs feta, sliced
¼ cup chopped spring onions
METHOD
1. Cook barley until tender, 30–45 minutes.
2. Mix oil, honey, cumin, cinnamon, salt and pepper in a bowl. Add the barley, mint, raisins and nuts.
3. Serve the salad with feta and spring onions.
Loaded lemon and radish salad
Prep time: 15 min
Cook time: 5 min
Serves: 4
INGREDIENTS
2 cups radishes, sliced
1 cup black-eyed beans, cooked
4 chillies, seeded and chopped
¼ cup olive oil
Zest and juice of 1 lemon
METHOD
1. Mix together the radishes, beans and chillies in a salad bowl.
2. Whisk together the olive oil and lemon zest and juice.
3. Toss the dressing through the salad and season to taste.
Spring Salad: Photography: HMimages; Chunky Salad with Buttermilk Dressing: Stylist: Leila Anne Mokotedi; Photography: HMimages.co.za; Egyption Barley Salad: Photography: HMimages.co.za; Loaded Lemon and Radish Salad: Photography: HMimages.co.za; Retouching: Adri Papakonstantinou
