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Foliage

Salad Designer

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OLIVE, PESTO & COURGETTE RIBBON SALAD

This Olive, Pesto & courgette Ribbon Salad is the perfect summer salad! This is a summer go-to of mine, it looks and tastes so fresh and healthy, and compliments virtually any dish. I guarantee if you take this courgette ribbon salad to a dinner party or gathering you will get some serious kudos for it!

I have used home grown courgettes, which have so much more flavour that the supermarket ones! I love “spiralizing” or “zoodling” or “noodling” or whatever you want to call it, its such a great way to change the form of a vegetable and use it in different ways.

There are many ways you could “do” this salad, depending on the occasion, what you have in the fridge and your creativity/energy levels. My sister and I sat and discussed the bowl of healthy greens that sat before us today at lunch, feta, sun-dried tomatoes, preserved lemons, and even chorizo made an appearance- who doesn’t love chorizo! I hope you enjoy this Olive, Pesto & courgette Ribbon Salad as much we both did today.

OLIVE, PESTO & COURGETTE RIBBON SALAD
 
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Ingredients

  • For the salad:
  • 4 medium courgettes washed and “zoodled”
  • ¼ cup of kalamata olives halved lengthways
  • ¼ cup of lightly toasted pinenuts
  • ¼ cup finely shaved parmesan cheese
  • 1 cup sweet baby peas (I use frozen)
  • 1 cup washed baby spinach leaves

  • For the dressing:
  • ¼ cup of basil pesto
  • juice & rind of 1 large, ripe lemon
  • salt & pepper

  • Optional:
  • fresh basil leaves
Method
  1. Wash courgettes, chop the ends off, and put through a spiralizer to make courgette noodles, set aside on a plate lined with 4 paper towels, sprinkle a generous amount of table salt over the zoodles and set aside to rest- this will draw out the excess fluid from the courgettes.
  2. Wash baby spinach and fresh basil leaves if you have these, and set aside to dry.
  3. Bring a small pot of lightly salted water to the boil and cook baby peas for 2-3 minutes, remove from heat, discard hot water, and douse in cold water to stop them from overcooking.
  4. Lightly toast pinenuts until golden brown in a hot dry pan- ensure you keep a close eye on them because they can burn quickly!!
  5. Halve the kalamata olives lenghthways and finely shave the parmesan cheese.
  6. To make the dressing combine pesto, juice and rind of 1 lemon, and season to taste with salt and pepper
  7. Return to the zoodles and gently squeeze with a handful of paper towels, toss the noodles around and keep squeezing to encourage the water out, you may need to do this a few times and renew the paper towels with dry ones as they become damp quickly!
  8. Place zoodles into a salad bowl, along with baby spinach, peas, olives and pine nuts- leave a few to dress the salad with when ready to serve.
  9. Toss with salad dessing prepared earlier until well mixed through.
  10. Sprinkle over the shaved parmesan and remaining pine nuts and serve.

 

 

HARISSA BAKED PUMPKIN WITH BOCCONCINI

Harissa baked pumpkin with bocconcini, well what can I say, what a delightful combination of flavours this salad has!

I made this one night I was super hungry, and ate what would should have been a 2 person serving, but I just.couldn’t.stop myself. There are quite a few flavours going on here, but they all work well together, for me the balsamic vinegar dressing is the cherry on top, if you are like me and love balsamic vinegar, embrace it and add as much as your tastebuds desire!

Harissa paste is an absolute must have in my pantry, it is so versatile and brings so much flavour to a dish! Harissa paste is made from a medley of roasted peppers, garlic and spices made into a vibrant red paste, originating from Tunisia, North Africa.

I was recently gifted two beautiful pumpkins, courtesy of my partners grandfather who is the most avid vegetable gardener, producing appealing, flavoursome organic produce in the most immaculate garden. At 85 years of age, this man has mastered the art of growing his own vegetables, and I want to learn everything he can teach me about growing and nurturing a vegetable garden like his. My vegetable garden started off with a hiss and a roar and produced large volumes of organic produce that, to be honest I struggled to keep up with! I had courgettes coming out my ears that were turning into marrows (I got super creative with courgette’s, thats for sure!) my herbs, lettuces, spinach and mesculin were growing like the triffids, and I had so many tomatoes I could have started up a small stall. Or made tomato chutney if I hadn’t forgotten about the giant bowl of tomatoes in the laundry that were now home to a rabid group of fruit flies! ( I was DEVASTATED, as you know I hate wastage and was looking forward to having a crack at this preserving gig) By the way, back to courgettes, have you ever tried slicing courgettes into 1cm rounds, brushing them with olive oil, garlic, and cajun seasoning with a good grind of rock salt, and grilling them on the barbecue?! Bloody good, and great for a meat-free monday meal with a greek salad!

I found my vegetable garden so rewarding, and I was pretty chuffed with my success, I definitely need to work on my timing a little bit better, and planting maybe less of each thing to avoid mass-production!  As I write this, I am looking out at my vegetable garden that looks very neglected, and is possibly housing more weeds than vegetables at the moment. It has definitely been a second thought over the last few months but I have good intentions to delve back into the rewards of growing my own fruit and vegetables. You heard it, I have said it out loud and will make it my goal for my next post to be able to say that I have started to restore life in my vegetable garden.

I used a couple of tablespoons of Harissa on my pumpkin, but depending on how spicy you like it, you could add more, or alternatively, drizzle a little over the salad towards the end which adds a little more heat. I typically purchase my Harissa paste from the mediterranean food warehouse, but decided to try Julie Le Clerc’s version, that I purchased from New World supermarket for about $13.00. A little on the expensive side but it was worth the price tag, the flavours were tangy, the colour was a rich and it was punchy in spice, but not over whelming.

Look at how adorable these little eggs of Bocconcini are! They come in a sealed plastic container swimming in brine, find these at in the deli section of your supermarket! You could also use Mozzarella, just tear off chunks to add to this delicious harissa baked pumpkin salad with bocconcini. Mozzarella was not something I would typically cook with, or had much experience with until I lived with some extended family in Auckland. Jo was and is the most fabulous cook, we ate like kings every night and it was such a pleasure. Jo used Mozzarella or Bocconcini, which is actually just mozzarella, a rindless cheese made of water buffalo milk and cows milk, but in pretty little egg shaped pearls. They are salty and delish, and can be eaten cold, warm, hot or all at once from the jar which I seriously considered.

I hope you and the lucky people that get to eat this enjoy the medley of flavours, and want to make this harissa baked pumpkin with bocconcini salad a regular on your menu at home!

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SUMMER GREENS

This salad does not require much of a discussion, it is basically the best simple summer greens salad recipe, but with a bit of extra love. If you are asked to bring a green salad to barbecue or dinner, this will surely please the host or hostess, much nicer than just a plate of greens with a few bits of chopped cucumber and tomato!

The addition of the basil pesto feta, seeds and nuts, avocado (who doesn’t love avocado) and the honey mustard dressing makes this salad really shine.

SUMMER GREENS
 
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Ingredients

  • For the salad:
  • 2-4 handfuls of mixed mesculin (rocket, baby spinach, kale are some of
  • my favourites)
  • 1 cup of freshly washed basil leaves
  • ½ cup toasted seeds & nuts; I love walnuts, pumpkin seeds and chopped hazelnuts
  • 1 punnet of washed baby tomatoes, halved lengthways
  • 125 grams of basil pesto feta cheese, cut into cubes
  • 1 lebanese cucumber, washed ad cut into rounds, then quartered
  • 1 avocado cut into cubes

  • For the dressing:
  • 2 Tbsp extra virgin olive oil
  • 1tsp honey
  • 1 tsp Dijon mustard
  • 1tsp balsamic vinegar
  • salt & Pepper
Method
  1. Rinse foliage under cool running water and set aside in a colander to drip dry
  2. Lightly toast seeds and nuts in a dry frying pan until golden, set aside to cool (if using walnuts and hazelnuts, roughly chop these beforehand)
  3. Rinse baby tomatoes and cut in halves, lengthways, wash cucumber and cut into 1cm rounds and then quarters.
  4. Cut feta into 1cm cubes
  5. Cut avocado into 1cm cubes and set aside
  6. To make the dressing, combine all ingredients and whisk well with a fork, set aside.
  7. Toss foliage, basil, cucumber, tomatoes feta & seeds together with the dressing, place avocado on top just prior to serving, serve immediately.

 

PULLED CHIPOTLE CHICKEN SALAD

Pulled Chipotle Chicken Salad

This salad is my favourite. my love for this salad will never die. For those of you that enjoy a bit of spice, and love that smoky flavour chipotle brings, you will really enjoy this Pulled Chipotle Chicken Salad.

Not only is it delicious, and full of flavour but the ease of making it is even better! You can even make it using a pre-cooked hot chicken ( thanks Izzy) if you are feeling lazy!

The inspiration for this dish came from a great girls weekend in Auckland, where we were lucky enough to come across an incredible pulled chicken salad, at a great brewery out of Auckland.

The main star was actually cauliflower, which worked really well, and had a dressing that was just heavenly.

I ventured back a further 2 times, and couldn’t go past it. So now, I am living in Christchurch, and sadly I can’t have this salad anymore, I have made the foliage version.

Pulled Chipotle Chicken Salad

You could use blanched peanuts, raw, skin on or even pre roasted ones (yum but a little bit naughty). This salad is all about the flavours and the simplicity!

Pulled Chipotle Chicken SaladPulled Chipotle Chicken Salad

PULLED CHIPOTLE CHICKEN SALAD
 
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Ingredients
  • For the salad:
  • 500 grams free-range chicken (breast is best for pulling, feel free to use a pre-cooked chicken if you are short for time!)
  • 5-6 cups of baby spinach leaves
  • ½ cup toasted peanuts
  • 1 broccoli
  • 2 corn cobs
  • 125 grams of feta
  • 2 Tbsp chipotle sauce
  • Salt and Pepper
  • For the dressing:
  • 4 Tbsp Kewpie mayonaise
  • 4 Tbsp Chipotle sauce
  • ½ lemon- juice only
  • 1 small can of chipotle peppers if you like spice!
Method
  1. Turn oven to fan bake at 180c
  2. Start by preparing the chicken breasts, place on a lined baking tray and season well with salt and pepper and 2 Tbsp of chipotle sauce.
  3. If you are short on time, feel free to use a free-range hot chicken, it won't have as much of a "smoky flavour" as the marinated chicken but will still work just as well! Feel free to add a little more chipotle to the dressing instead.
  4. Once oven is up to temperature, place chicken in the oven and bake for 15-20 minutes until cooked and the juices run clear. Once cooked set aside for chicken to cool, then shred the chicken using 2 forks.
  5. Wash greenery under fresh running water, cut broccoli into small florets. Shuck the 2 corn cobs and cut each in half, set aside.
  6. Cut feta into small cubes and set aside.
  7. Toast ½ cup of peanuts with a good pinch of salt in a dry skillet until they start to brown.
  8. Make the salad dressing by mixing the mayonaise, chipotle and lemon juice, if you like a bit of extra spice, you can chop up a small tin of chipotle peppers and add these! Cover and refrigerate.
  9. Bring 2 medium sized saucepans of salted water to the boil.
  10. Place broccoli florets in one saucepan and cook for 2-4 minutes or until el dente. Place corn cobs in the other saucepan and cook for 5 minutes. Drain and rest in the pot.
  11. Once corn has cooled, shave the kernels off the cob with a sharp knife, alternatively you could use frozen corn kernels if fresh is not available.
  12. To plate - combine shredded chicken, feta, toasted peanuts, broccoli and spinach in a large bowl, toss well with salad dressing and serve.
  13. You can add some extra peanuts on the top if desired.

 

CHORIZO, BLACK BEAN & FETA SALAD

Thanks Mama, my hard-working, caring, incredible cook, shoulder to cry on, advisor and listener, my friend, one of my best.

Mum has made this salad for years, and it is delicious. We have made it at home for numerous dinners at home, camping meals to pot luck meals. This salad goes anywhere and it goes in style. Who doesn’t love chorizo, it’s spicy, salty, oily and full of flavour. Combine it with the black bean, which gives it substance, and a massive protein and fibre kick! We cheat a little, by using cans of chilli style tinned black beans, which provide for a little kick of flavour, and also makes this salad quick and easy to prepare!

My friend Jamie makes a killer roast beef with potatoes, like, killer. I took this salad along to a dinner she was hosting to go with her unicorn-worthy meal and it was perfect. It was a cold winters evening, we had glasses of pinot noir, Stevie Nicks crooning in the background and this salad. What an evening. It pretty much goes with anything and is loved by most! CHORIZO, BLACK BEAN & FETA SALADIf you make this salad and love it, leave your comments at the bottom, I would love to hear your thoughts!

CHORIZO, BLACK BEAN & FETA SALAD
 
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Serves: 4
Ingredients
  • For the salad:
  • 2 cans of tinned black beans- I use the chilli style - rinsed and drained
  • 3 large chorizo sticks sliced into 0.5cm rounds
  • 125 grams feta
  • ½ cup of toasted pumpkin seeds
  • 3 cups of baby spinach leaves
  • ½ cup roughly chopped Italian parsley
  • 1 Tbsp olive oil
  • Dressing
  • ¼ cup extra virgin olive oil
  • 2 tsp dijon mustard
  • Himalayan salt and cracked pepper
Method
  1. To start, rinse the black beans under running water in a sieve and set aside to drain.
  2. Slice the chorizo sticks into 0.5cm rounds and cook in a fry pan over medium/high heat with 1 Tbsp olive oil, once nicely browned, set aside to cool on a paper towel to absorb excess oil.
  3. Lightly toast ½ cup pumpkin seeds in the pan you cooked the chorizo in until golden brown.
  4. Cut the feta into 1cm cubes, and roughly chop the italian parsley.
  5. To make the dressing combine olive oil, mustards, salt and pepper and whisk to combine.
  6. Gently toss all ingredients together with the dressing, be careful not to over toss as the feta will start to break down. Serve straight away as a side or as a main

 

BEETROOT FETA & WALNUT

This salad is so easy. It is one of those salads that just seems to be so effortless, yet it looks and tastes delicious, and can accompany any meal, it is definitely a go to of mine to take to a dinner party when you are unsure what is on the menu!

I am a big fan of fresh produce, however the flavour of tinned baby beetroot is something that is just so hard to achieve with roasting or boiling fresh beetroot, feel free to try this with your own beetroot cooking methods, but I love the ease and the flavour of the tinned beetroot.

This salad has a few contrasting textures and flavours to it, the softness and sweetness of the beetroot, the crumbly texture and saltiness of the feta, the nutty crunch of the walnut and the bitterness of the rocket, all nestled together with a balsamic dressing with a touch of honey to give it some lift. You could use pecans as an alternative to walnuts, but I feel walnuts have a little more flavour! I dream of one day having a walnut tree, I have childhood memories of sitting with my pop, under their house “assisting” shelling walnuts with him, the excitement of cracking open the soft shell and finding a perfectly untouched walnut was real.

 

This Beetroot Feta & Walnut Salad is an oldie but a goodie and never ceases to please most tastebuds. Find a gorgeous flat platter to serve it on, it will be the centrepiece of your dinner table!

BEETROOT FETA & WALNUT
 
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Ingredients
  • Prep Time: 20 minutes Cook Time: 5 minutes Serves: 4
  • For the salad:
  • 2 (450 gram) tins of whole baby beetroot- I use the Watties brand
  • 3 cups of rocket foliage
  • 125 grams of feta cheese, or goats cheese if you prefer- roughly crumbled
  • 1 cup of walnuts toasted and roughly chopped - ensure to keep the pieces large and not too small
  • For the dressing:
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • Himalayan salt and cracked pepper
Method
  1. Rinse the rocket leaves under running water in a colander and set aside to dry.
  2. Start by making the dressing - this can be made a few days before and kept in the fridge for up to 3 days prior to using.
  3. Mix olive oil, balsamic vinegar and honey together in a jar or salad dressing mixer, shake well to combine, season to taste with salt and pepper.
  4. Drain and cut the baby beetroots into halves
  5. Lightly toast the roughly chopped walnuts until golden in a dry pan.
  6. To serve, use a large serving dish and place the rocket on the plate, scatter the beetroot over the rocket, crumble the feta and sprinkle walnuts over the top. Drizzle the dressing over the salad and serve.

 

PUMPKIN & HALOUMI PESTO TOSS

The Pumpkin & Haloumi Pesto Toss is one of my favourites, particularly on a winters evening. I have been making this salad for years and it is one of my most frequently requested salads. The Pumpkin & Haloumi toss is super easy to make but has so much flavour and is a really warming, hearty salad. Pumpkin & Haloumi Pesto TossAgain, this features haloumi (a frequent participant in my salads) and an integral part of my life. I did recently try a new brand of haloumi, courtesy of my partners mum whom I have taken to the Haloumi dark side with me, called Yolo, originating from the Netherlands, and stocked at Count Down supermarkets, I was very impressed with the taste and texture of this cheese, and it’s performance in the pan!

Pumpkin & Haloumi Pesto TossThis salad is amazing served straight from the oven, and can also be made with Kumara which is pretty tasty also. I am lucky enough to have access to an incredible pumpkin grower, so I tend to have pumpkin on tap, which is such a treat.Enjoy this warming pumpkin salad with a glass of pinot noir and a roaring fireplace, winning.

PUMPKIN & HALOUMI PESTO TOSS
 
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Serves: 4
Ingredients
  • For the salad:
  • 3 cups (560 g) cubed butternut pumpkin
  • 2 Tbsp coconut oil
  • 2 Tbsp nutmeg
  • 2 Tbsp cumin
  • 1Tbsp maple syrup
  • 1 red onion sliced finely
  • 4 cups of mixed mesculin leaves
  • 1-2 200 gram blocks of haloumi (I use mainland as it cooks beautifully)
  • ¼ cup pine nuts- lightly toasted
  • 135 grams (one punnet) of chunky style pesto dip (I love the Mediterranean cashew and parmesan)
Method
  1. Preheat oven to 180°c and line a baking tray with parchment paper.
  2. Peel and dice pumpkin into 1cm cubes and finely slice red onion.
  3. Drizzle pumpkin with 1 tablespoon of coconut oil, cumin, nutmeg, ¼ tsp sea salt, and maple syrup, toss to combine.
  4. Bake for 20-25 minutes or until tender and slightly caramelised. Add the finely sliced red onion when there is 15 minutes of cook time remaining.
  5. Cut haloumi into 0.5cm rectangles and pan fry with 1 tablespoon of coconut oil until nicely browned on both sides, set aside on a paper towel to absorb any excess oil, once cool cut into thirds.
  6. Lightly toast pine nuts in the same pan until golden brown- this only takes about 2 minutes.
  7. Wash and dry baby spinach or mixed mesculin and place into a large serving bowl with cooked pumpkin, onion, haloumi and pinenuts. Dollop the pesto over the salad, add a pinch of himalayan salt and pepper and toss to combine.
  8. Serve on its own as a meal or to accompany a main dish.

 

CRUNCHY ASIAN SALAD WITH JAPANESE CHICKEN

Teriyaki chicken is a popular go-to in Japanese cuisine, and its clear why. Its sweet, salty, sticky and yum. Sadly, a lot of the commercial teriyaki sauces can be laden with sugar and sodium, thats why they taste so good! These unnecessary additives are not good for our bodies, and can often make us feel “yuck”. The marinade for this teriyaki chicken is healthy and delicious, its full of flavour and the sticky consistency I find is perfect.

I love this salad, I took an old teriyaki chicken recipe and have put it together with a crunchy asian slaw which I think compliment each other perfectly. This makes a great low carb main meal, sometimes I add in brown rice to bulk it up a bit which works a treat. If I am feeling a bit naughty, I like to treat myself to a giant ribbon of Japanese kewpie mayo on the top, those of you who haven’t tried kewpie mayo yet- you must, it will blow your mind.

There are lots of colourful ingredients in this salad, not only is it a pleasure to eat, it is a pleasure to make and look at! I suggest cutting the apple last, to stop it from browning, and to toss through the dressing right before serving. Sometimes I toss the chicken through the salad and serve immediately- this usually works well if you are making this for a group of people, otherwise I like to pop the chicken on the top and let the recipient mix it through if they desire!

 

CRUNCHY ASIAN SALAD WITH JAPANESE CHICKEN
 
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Ingredients
  • Prep Time: 15 minutes Cook Time: 15-20 minutes Serves: 4

  • For the chicken:
  • 500 grams free-range boneless, skinless chicken thigh meat
  • 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp sesame oil
  • 2 cloves of garlic finely chopped
  • 3cm knob of ginger peeled and grated
  • 1 tbsp toasted sesame seeds

  • For the salad:
  • 2 green apples cut into matchsticks
  • ½ purple cabbage finely sliced
  • 3 baby bok choy, leaves finely sliced (cut off around 2cm of the base and discard)
  • ¼ cup roasted, salted peanuts, roughly chopped
  • ¼ cup finely chopped mint
  • ½ cup chopped coriangder
  • 1 small red chilli finely chopped

  • For the dressing:
  • 1 Tbsp sesame ol
  • 3 Tbsp soy sauce
  • 4 Tbsp lime juice
  • salt & pepper
Method
  1. To start, prepare the marinade for the chicken by combining soy sauce, sesame oil and brown sugar together, set aside.
  2. Next prepare the dressing by combining soy, lime juice and sesame oil & shake or whisk until combined, season to desired taste
  3. Lightly toast peanuts in a dry frying pan until golden brown, add a pinch of salt whilst cooking.
  4. Dry chicken with a paper towel, heat sesame oil in a pan, once pan is up to temperature, add chicken and cook for about 8 minutes (4 minutes per side) or until chicken is cooked through, remove from the pan and set aside to cool before cutting into 1cm segments.
  5. I like to cut my vegetables towards the end so they stay crisp and fresh, wash & cut the apples into matchsticks, finely slice cabbage and bok-choy, and finely chop chilli, coriander & mint.
  6. Add garlic and ginger to the hot pan, and cook for 1 minute or until fragrant, add the marinade mixture that you made at the beginning and simmer for 1 minute or until the sauce starts to thicken. Turn off the heat, add the chicken and toasted sesame seeds and toss to coat in the marinade.
  7. Toss with peanuts, mint, coriander, and chilli, toss ingredients with the dressing just prior to serving.
  8. Serve salad on individual plates with the chicken placed on top.

 

KUMARA, CHORIZO & PUMPKIN SEED SALAD WITH CITRUS MAYO

KUMARA, CHORIZO & WALNUT SALAD WITH CITRUS MAYO
 
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This is a delicious hearty salad that is loved by most! The sweetness of the orange kumara, the salty chorizo combined with the zingy citrus mayonaise ties together beautifully Perfect as a main meal salad or can easily be served as a side! This salad serves 4 as a main
Author:
Serves: 4
Ingredients
  • For the salad:
  • 4 large orange kumara washed, peeled and diced into 2cm cubes
  • 3-4 deli-style chorizo sticks, cut into 1cm rounds
  • 3-4 handfuls of baby spinach or rocket leaves, rinsed
  • 5 chives washed and finely chopped
  • ½ cup of roughly chopped walnuts, dry roasted in a skillet until golden
  • ¼ cup finely grated parmesan cheese
  • 1 Tbsp coconut oil
  • For the dressing:
  • Zest and juice of one orange
  • ½ cup of home made mayonaise or my favourite Kewpie mayo!
Method
  1. Wash, peel and cut kumara into 2cm cubes, bring a pot of lightly salted water to the boil,add kumara and simmer for 5-10 minutes or until cooked, drain and set aside to cool.
  2. Place 1 Tbsp of coconut oil into a frying pan and cook chorizo rounds until they start to become crispy, once cooked place on a paper towel lined plate to absorb excess oil.
  3. In the same pan lightly toast the walnuts until they start to golden, set aside.
  4. Prepare dressing ingredients by combining mayonnaise, orange zest and juice and whisk well with a fork.
  5. Combine all ingredients and toss through the dressing, garnish with some extra walnuts if desired, this salad is best served once tossed however keeps well in the fridge and can be eaten the following day.

STRAWBERRY, ASPARAGUS & GOATS CHEESE SALAD

Strawberries, lollies from mother nature. These sweet little treats are in abundance over the summer months, and are so much fun to grow- not that I had much luck with that this year, but next year I will try again in a self-contained pot dedicated onto to strawberries as I think they prefer this environment. They will also be elevated in a pot, away from a greedy pug that likes to snuffle his face into the nose-level strawberry patch and consume whatever he can.

Strawberry, Asparagus & Goats Cheese Salad

This is a fabulous summer-time salad, if you haven’t had the pleasure of strawberries, balsamic and feta, you haven’t lived yet. The combination is surprising, the balsamic-honey vinaigrette enhances the sweetness of the strawberries, and the feta adds an inquisitive tang. The basil, I think is really special in this salad, I like to call it a “surprise” flavour, as you just don’t really expect it to be in there, but when you discover it, it’s like, wow. This strawberry, asparagus & goats cheese salad is super easy to make, and I guarantee you will be making plans to make this again!

Tips and tricks:

Don’t pull the basil leaves from the stalks until you are ready to serve the salad, as this keeps them fresher for longer. When I purchase my herbs (if I don’t have any in the garden) I like to soak the trimmed ends in water for 20-30 minutes, dampen a paper towel and squeeze out the excess water, wrap the stems in the paper towel and pop your herbs into a snap-lock bag, seal and pop into the refrigerator, I can get up to a week of fresh herbs!

Toss through the dressing just prior to serving as it can make the salad wilt a little as all the soft textures tend to absorb the dressing. Sometimes, for aesthetics, especially if you are taking this to a dinner/BBQ/pot-luck, crumble or pop the feta/goats cheese on the top, after tossing the dressing, that way the goats cheese doesn’t get rolled around in the balsamic, tinting the fresh white colour.

Strawberry, Asparagus & Goats Cheese Salad

STRAWBERRY, ASPARAGUS & GOATS CHEESE SALAD
 
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Serves: 4
Ingredients
  • For the salad:
  • 2 punnet's of washed strawberries- cut into halves
  • 2 bunches of asparagus (thin stemmed is best) washed, ends trimmed and cut into thirds
  • 125 grams feta or goats cheese cut into 1cm cubes
  • 3 cups of washed baby spinach leaves
  • 1 cup of basil leaves- whole
  • ¼ cup slivered almonds
  • ½ Tbsp olive oil
  • For the dressing:
  • 6 Tbsp balsamic vinegar
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp organic maple syrup or honey if you do not have maple syrup
  • A good pinch of salt and pepper
Method
  1. Start by combining the ingredients for the dressing, mix balsamic vinegar, olive oil, maple syrup and salt and pepper together, mix well with a whisk and refrigerate until ready to use.
  2. Wash baby spinach and basil leaves in a colander and set aside to drip dry.
  3. Wash strawberries under running water and cut into halves.
  4. Wash asparagus, trim about 2cm off the base to remove the woody ends and discard, cut into thirds.
  5. Cook asparagus in a pan with ½ Tbsp oil until they turn bright green, remove from pan and set aside.
  6. Cut the goats cheese or feta into 1cm cubes.
  7. Place greens in a bowl, along with asparagus, strawberries, feta and slivered almonds. Give the dressing another good whisk to combine ingredients and evenly distribute dressing over salad.
  8. Toss to combine and serve immediately.