Step into our kitchen for fresh, colourful spring salads packed with flavour. Perfect for your picnic basket, lighter lunches, side salads and bringing a taste of spring to your table. 

 

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

Serves 4 

Ingredients  

For the calamari: 

500g calamari rings or tubes and tentacles, defrosted 
Salt and coarsely ground black pepper
2 tbsp fresh coriander 
Vegetable oil for frying
½ cup cornflour  

For the dressing: 

½ punnet fresh mint leaves 
½ punnet fresh coriander leaves 
2 red chillies, seeds removed 
2 limes, juiced and zested 
¼ cup olive oil  

To serve: 

2 handfuls fresh rocket 
½ watermelon, rind removed and cubed 
1 punnet exotic tomato medley, halved 
2 spring onion, thinly sliced  

 

Method 

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Scatter over the crispy calamari.
7. Drizzle the salad with the dressing just before serving and toss through to coat.

 

Recipe and photography: Fresh Living Magazine 

 

Zingy Citrus and Chicken Salad 

 

Serves 4 

Ingredients  

For the chicken: 

2 cups creamy chicken and mushroom mixture
¼ cup mayonnaise
1 Tbsp wholegrain mustard
2 Tbsp fresh parsley 

For the salad:

1 cup baby spinach
1 cucumber, shaved into ribbons
1 red onion, sliced
2 oranges, segmented or sliced
1 grapefruit, segmented or sliced
Glug olive oil
1 lemon, juiced 

 

Method 

1. Drain creamy chicken and mushroom mixture through a colander. Remove the mushrooms if you prefer.
2. Combine chicken, mayonnaise, mustard and parsley and set aside.
3. Divide spinach, cucumber, red onion, orange and grapefruit between 4 serving bowls.
4. Top with chicken, drizzle with olive oil and lemon juice and top with crispy chicken skin.

 

Recipe & styling: Chad January
Photography: Zhann Solomons  

 

Carrot and quinoa salad with hummus dressing  

 

• Serves 4-6 

Ingredients  

2 packets rainbow or regular baby carrots, trimmed and halved
1 packet Brussels sprouts, halved
Glug olive or canola oil
2 cloves garlic, chopped
Salt and milled black pepper
2 cups cooked quinoa
½ lemon, juiced
2 Tbsp fresh coriander, chopped
½ packet baby spinach
5-6 radishes, sliced
50g crispy chickpeas (optional) 

For the dressing:

250g hummus
3 Tbsp olive oil
¼ cup of 1 lemon
2 red chillies, deseeded and chopped
1 Tbsp chopped fresh coriander 

 

Method 

1. Preheat oven to 180°C.
2. Place carrots and Brussels sprouts on a baking tray. Drizzle with oil, sprinkle with garlic and season.
3. Roast for 10-12 minutes or until cooked through.
4. Spread cooked quinoa over two baking trays and roast in the oven, stirring every few minutes until crispy and golden. Cool.
5. Combine quinoa, lemon juice and coriander, and season.
6. Place spinach on a serving dish and top with quinoa mixture.
7. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas.
8. Combine dressing ingredients and season to taste.
9. Serve salad with dressing on the side or drizzled over.

 

Cook’s Note
Roasting the quinoa in the oven until crispy adds more texture and flavour. 

Recipe and photography courtesy of Fresh Living Magazine  

 

 Halloumi & melon summer salad 

Serves 6 

Ingredients 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals
1 papaya, peeled and sliced into thin wedges
5-8 radishes, thinly sliced

For the balsamic vinaigrette:   

¼ cup olive oil
2 Tbsp balsamic vinegar
2 tsp wholegrain mustard
1 clove garlic, minced
2 tsp honey 

 

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper.
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

 

Recipes & Styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons