A well-balanced salad should have at least 3 of these flavour components. 

Beetroot and mackerel salad 

Serves 2 

The ‘little black dress’ of salads, this tasty combo can be dressed up or down. When hosting, serve with dainty ruby micro herbs, spring onion curls and some toasted pumpkin seeds.   

Divide 100g Asian leaf salad mix between 2 plates. Top with about ½ cup honey & roasted balsamic beetroot and 4-5 mackerel paté balls each. Scatt er with a handful of chunky lemon thyme croutons. Season liberally croutons. Season liberally with black pepper and a squeeze of lemon juice. 

Roasted tomato & bulgur wheat salad 

Serves 2 

Bulgur wheat, a wholegrain good-for-you starch, is packed with protein and fibre. 

Stir 2 Tbsp lemony basil and pumpkin seed pesto into 1¼ cup creamy bulgar wheat. Top with 1 cup roasted tomatoes and feta, making sure to include the flavourful pan juices. Serve with fresh basil or rocket and an extra dollop of double-cream plain yoghurt or sour cream, if you like. 

Coronation chicken salad 

Serves 2 

Make the most of the summer season’s succulent stone fruit by dishing up this classic combo. You’ll be left licking the plate to get that last bit of dressing! 

Place leaves of 1 head of butter lettuce on a serving plate. Top with 3-4 quartered nectarines and arrange 2 sliced spice-crusted grilled chicken breasts on top. Scatter with honey, coconut & seed sprinkle and drizzle with curried buttermilk dressing just before serving. 

Recipes & styling: Liezl Vermeulen 

Food assistant: Unathi Taffa 

Photographs: Zhann Solomons 

Also read: Ways to transform and boost your salads