The summer is the best time of year. And with it; comes the sun, and a whole bunch of colourful ingredients for you to stick your teeth in to. With warmer day, lighter evenings and dining alfresco; these salads will not only satisfy your stomach, but also your Instagram feed, looking as great as they taste. And the best part, is they are all nutritionally sound too!
Duck, Orange, Chicory
Sliced, lean duck breasts, segmented orange (try blood orange!), roughly chopped chicory (I use red & green) tossed in raspberry vinegar (if you have it), mixed salad leaves of your choice, lambs lettuce, sliced beetroot, sliced radish, spring onion. Dress with olive oil, salt and pepper and a splash of balsamic vinegar, finish with a handful of pomegranate seeds.
Baked Peach, Prosciutto, Mozzarella
Halve and destone the peaches, place on a tray with some tomatoes, bake at 180 for 10-12 mins. Arrange mixed leaves of your choice, add some slices of prosciutto (optional), tear up some mozzarella, add some chunks of avocado, then the sweet baked peaches and roasted tomatoes. Finish with a drizzle of olive oil, balsamic reduction, fresh basil, and salt and pepper. Delicious served with melon.
Goat’s Cheese, Fig, Walnut
Slice the goats cheese to desired size rounds and bake on a baking tray at 180 for 8-10 minutes, until softened. Toss mixed leaves of your choice in red wine vinegar and olive oil, add chopped fresh figs (or dried if unavailable), sliced apple, sliced beetroot, fresh parsley and crushed walnuts (hazelnuts also work well). Finish with the warm goats cheese and salt and pepper.
Pear, Fennel, Pecan
Finely slice the fennel (remove the tough core), slice the pears and arrange over leaves of your choice. Add chunks of avocado, sliced spring onion, cucumber and chopped pecans. Make a dressing of – 2 tsp dijon mustard, 2 tsp wholegrain mustard, dash of white wine vinegar, 2 tsp honey (or agave), salt and pepper, whisk in olive oil until desired consistency. Drizzle over the salad.
Roast Red Pepper, Orzo, Parmesan
De seed red peppers and cut in to quarters, roast at 180 for 15 minutes. Cook the orzo to packet instructions and drain. In a processor, blend 1 jar of sundried tomatoes, walnuts, Parmesan and some olive oil to a pesto. Arrange rocket leaves (the bitterness works well), sweet tomatoes, the roasted peppers, orzo, crushed walnuts, fresh basil and shaved Parmesan. Drizzle over the pesto and grind over some salt and pepper.