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

The post Step up your salad game with these yummy recipes appeared first on MyKitchen.

Prepare these easy meals for the hot days without breaking a sweat. These no-fuss, no-cook meals are the ideal solutions to avoid a hot kitchen this summer. 

Barley salad with spinach and sardines 

 Serves 4 // Cooking time 30 minutes 

Ingredients 

For the dressing

⅓ cup olive oil
2 Tbsp white-wine vinegar
2 Tbsp honey
Zest and juice of 1 lemon 

For the salad

2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 clove garlic, finely chopped
1½ cups cooked barley
2 cans pilchards, cleaned
1½ cups baby spinach
¾ cup bean sprouts 

Method 

1. For the dressing, whisk all the ingredients together.
2. For the barley salad, preheat oven to 200°C.
3. Toss tomatoes, olive oil and garlic together. Season and roast for 15 minutes. Set aside until cooled.
4. Place the barley at the bottom of a jar, followed by the tomatoes, pilchards and baby spinach. Top with bean sprouts and drizzle with the dressing.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

Budget-friendly coronation chicken sandwiches  

Makes 4–6 // Cooking time 25 min 

Ingredients 

For the chicken

1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar 

For serving

2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced

Method 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

Bean crunch wraps 

Serves 4 //  Preparation time 10 minutes// Cooking time 10 minutes 

Ingredients 

4 tortilla wraps
1 can red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100g cheddar, grated
1 avocado, mashed
5g parsley, chopped
Juice of 1 lemon 

Method 

1. Lay out the tortilla wraps and layer with the kidney beans, tomato and cabbage.
2. Sandwich closed with the taco shells and sprinkle with the cheddar.
3. Fold the edges of the tortillas over the taco shells to enclose.
4. Preheat the grill. Brush the wraps with olive oil and grill until the cheese has melted and is golden brown on top.
5. Mix together the avo, parsley and lemon juice, and season. Serve with the wraps. 

Recipes & styling: Amerae Vercueil
Photography: Samantha pinto 

Also read: 5 ways with lentils for summer 

The post 3 no-cook meals perfect for hot summer days  appeared first on MyKitchen.

We used cheaper cuts of chicken along with pearl barley to bulk up this traditional coronation chicken, making it the perfect weeknight dinner for the whole family.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
8 bone-in chicken thighs
Zest and juice of 1 lemon
½ onion, finely chopped
1 bay leaf
1 tbsp curry powder
1 tbsp tomato paste
¼ cup red wine
½ cup water
Pinch brown sugar
1 cup mayonnaise
1 cup plain yoghurt
1 bunch spring onions, thinly sliced and leaves reserved
1 tbsp olive oil
2 cups water
½ chicken stock cube
1 cup pearl barley
½ cup coriander, chopped

METHOD
1. Preheat oven to 180°C.
2. Rub vegetable oil on the chicken and season with salt, pepper and the lemon zest.
3. Heat oil in a pan over medium-high heat. Fry the chicken skin-side down for 8 minutes, until the skin is crisp.
4. Arrange the pieces, skin-side down, in a baking tray and roast for 40 minutes.
5. Heat some oil in a pan over medium heat and fry the onion and bay leaf for 4–5 minutes, stirring occasionally. Add the curry powder and fry for 2 minutes.
6. Add the tomato paste, wine and water and bring to a simmer. Add the lemon juice and brown sugar and season.
7. Mix with the mayonnaise and yoghurt. Return to the pan and reduce the heat Cook for 10 minutes.
8. Cook the barley according to packet instructions.
9. Stir through the spring onion leaves and coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

Have leftover bones from your traditional coronation chicken dinner? Use them to whip up your next weeknight dinner: Bone broth braised lemon chicken with olives!

The post Traditional coronation chicken with pearl barley appeared first on MyKitchen.