Sumptuous salads 1260x542
6 Feb 2013

My favourite sumptuous salads

2 mins to read
The warmer weather is the time to get creative with the season’s fresh produce, and put the more heavy meals such as soups and casseroles on the backburner. Gone are the days of the standard iceberg lettuce, tomato and cucumber salad (although, hey, there’s nothing wrong that), but these days, salads are a creative meal of their own. Check out my favourite salads to serve up on these warmer days:


The warmer weather is the time to get creative with the season’s fresh produce, and put the more heavy meals such as soups and casseroles on the backburner. Gone are the days of the standard iceberg lettuce, tomato and cucumber salad (although, hey, there’s nothing wrong with that), but these days, salads are a creative meal of their own. Check out my favourite salads to serve up on these warmer days:

 

Pear, Prosciutto, Parmesan and Pine Nut Salad

½ a firm green pear, cored and finely sliced
6 slices of prosciutto, cut into small slices (to make it crispy, shallow fry in oil for a few minutes and pat excess oil off with paper towel)
a small handful of parmesan shavings
¼ of a Spanish (red) onion, thinly sliced
¼ cup of pine nuts
150g of fresh rocket leaves

Dressing:

3 Tab extra virgin olive oil
2 Tab freshly squeezed lemon juice
a pinch of freshly ground pepper
a pinch of sea salt

Combine dry ingredients in a bowl. Make dressing in a dish by stirring ingredients together. Pour dressing over salad, toss and serve immediately.

Cherry, Haloumi and Baby Spinach Salad

150g of baby spinach leaves
One packet of Haloumi cheese, sliced
Approx. 15 fresh cherries
¼ Spanish onion, finely sliced

Dressing:

½ a small clove of garlic (finely crushed)
3 Tab olive oil
2 Tab balsamic vinegar
a pinch of freshly ground pepper
a pinch of sea salt

Fry Haloumi for a couple of minutes each side, and drain on paper towel. (For a healthier version, Haloumi can also be poached!). Halve and de-seed cherries. Combine ingredients in a salad bowl, make up dressing, toss and serve immediately.

Bocconcini, Tomato and Basil Salad

A large tomato (preferably a heirloom variety), sliced into large ½ cm thick pieces
Equal quantity and similar size of bocconcini cheese slices
Fresh sweet basil leaves
1 Tab pine nuts

Place tomato slices out evenly on a platter or plate, and then put bocconcini slices on top of each slice, with a basil leaf or two in between. Garnish with another basil leaf on top. Generously drizzle balsamic vinegar and extra virgin olive oil over the top, season with iodised sea salt and freshly ground pepper, and finish off with a sprinkling of pine nuts.

What’s your favourite summer salad?



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