22 September 2017Last updated

Food | Recipes

Simple salads

Kick-start summer with these light meals that will keep the heat and lethargy at bay

Camera Press
21 Jun 2016 | 10:37 am
  • Smoked potato salad

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Smoked potato salad

Prep time 15 mins
Cooking time 15 mins
Serves 8

6 rooibos tea bags
1 kg baby potatoes with skin, boiled, halved
3 egg yolks
1 tsp mustard powder
½ lemon, juice of
750ml oil, plus extra for frying
4 garlic cloves, crushed
5 tbsp chopped herbs (a mix of rosemary, basil and thyme)
½ cup long-stemmed capers
All-purpose flour, for dusting
Micro herbs, to garnish

Line a large pot with a lid using aluminium foil. Cut open the tea bags, sprinkle the leaves on the foil and place a rack at the bottom of the pot. Place potatoes on it. (If they fall through, then cover the rack with foil, pierce it a few times, and place the potatoes on it.)

Heat the pot on high until smoke appears. Put the lid on and leave it for 12-15 minutes. When it’s done, remove the pot from the heat and let it cool. Don’t remove the lid.

Meanwhile, blend egg yolks in a food processor until frothy. Add mustard powder, lemon juice and a pinch of salt, then blitz again until well combined. Add oil slowly through the spout and continue to blend until light and thick before adding garlic and herbs. Process until the mixture is well combined and transfer to a large bowl.

Dry capers with a paper towel. Dip them in flour, shake off any surplus, and deep-fry in hot oil until crisp.

Remove the potatoes from the pot, and mix with the mayonnaise. Garnish with the capers and micro herbs, season with coarsely ground black pepper and serve immediately.


Green salad

Prep time 10 mins
Serves 4

1 bunch lettuce, leaves separated
1 bunch fresh coriander
4-6 baby cucumbers, sliced
1 bunch spring onions, sliced
100g peanuts
For the dressing, mix:
100ml rooibos tea
90ml rice vinegar
4 tbsp honey
2 tsp soy sauce
2 tsp finely chopped pickled ginger

Rinse all the lettuce leaves and dry lightly with paper towels. Arrange all the ingredients on a counter, place the dressing on the side and allow diners to make their own salad.


Healthy Caesar salad

Prep time 15 mins
Cooking time 5 mins
Serves 6

4 chicken breast fillets
2 lemons, juice and zest of
3 garlic cloves, crushed
2 tbsp olive oil
200g cos lettuce leaves
1 cucumber, sliced into thin strips
3 poppadums, microwaved for 1-2 mins
25g Parmesan cheese, shaved
For the dressing, mix:
250ml yogurt
3 tbsp low-fat mayonnaise
2 garlic cloves, crushed
2 tbsp lemon juice

Flatten the chicken slightly and season with salt and pepper.

Mix the lemon juice, zest, garlic and oil, and pour over the chicken. Set aside for 10 minutes, then steam for five minutes. Cut into strips.

In a bowl, arrange lettuce and cucumber and place the chicken on top. Drizzle generously with the dressing, and garnish with poppadum pieces and Parmesan shavings.


Beetroot salad

Prep time 10 mins
Serves 4-6

780g pickled beetroot
125g young green beans, trimmed, steamed for 1-2 mins
1 red onion, sliced
50g walnuts, halved
3 tbsp dukkah
For the dressing, mix:
4 tbsp olive oil
1 lemon, juice and zest of
2 tbsp yogurt
Salt and pepper, to taste

Plate the beetroot in a heap along with the green beans and onion. Drizzle with the dressing, garnish with walnuts, dukkah and a pinch of sea salt and serve immediately.

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