I am so happy that summer has finally arrived in Cape Town! The days are getting longer and warmer, I can pack away my boots and coats and I can start making refreshing, tasty summer salads again!
Many people slam salads for being boring, ‘rabbit’ or diet food or not fulling enough. But, I totally disagree! Salads can be a great meal or a side dish and you make so many varieties. I recently made this Summer “Green” Salad. It doesn’t contain any lettuce and is packed with green vegetables. I made it as a side to Roast lamb, as, particularly in summer, a rich food like roast lamb needs a light, fresh side to complement it. The salad has a mint dressing (with mint from my new herb garden), very thinly sliced onion.
Summer “Green” Salad
Adapted from Woolworths Taste Magazine October 2014 (Baby Marrow and Feta Salad)
Serves 4 (as a side)
1/3 cup olive oil
2 Tbsp chopped mint
2 Tbsp chopped parsley
1 large lemon
200g baby marrows
80g frozen peas
100g mange tout
100g Danish feta, cubed (or any other soft feta, the original recipe suggests goat’s feta)
1 small onion, thinly sliced
Salt and pepper to season
1. Mix mint, parsley, olive oil and lemon juice in a small bowl and season to taste
2. Bring a saucepan of water with a pinch of salt to the boil
3. Rinse and trim the baby marrows and add to the water. Cook until the baby marrows are just soft, then drain in a colander
4. Blanch the peas and mange tout, drain in a colander then add to the serving dish or individual bowls
5. Slice the baby marrows diagonally into 2cm pieces (bigger or smaller if you want, personally I don’t like them too big) and add to the serving dish
6. Add the onion, feta and watercress, then drizzle the dressing over and season to taste.
7. Serve at room temperature