Salad days are here again….. 3 great salads!

//Salad days are here again….. 3 great salads!

The Cape weather is warm and my repertoire does not stray far from salads, chilled soups and grilled protein.

This week’s favourite three salads that I need to share with you differ.

The roasted Indian Cauliflower with Cashews and the other Pear and Fennel Salad with Walnuts and Blue Cheese Dressing are delicious. Thirdly, easiest salad of all, Grapes and Feta with Mint is always a refreshing winner!

The joy of of these salads is that they are delicious accompaniments or can easily serve as main course salads for a meatless meal or vegetarian option.

Roasted Indian Cauliflower with Cashews

The Roast Cauliflower has protein rich cashews and you can always pop in some Feta, Halloumi or Panneer (traditional Indian cheese) to create a nutritious main meal. Vegans may add Tofu.

I made this salad while I was roasting a shoulder of lamb, thus utilizing the oven while it was on, so think about doing it next time you are roasting meat.

If you want to make a visual impression you may use a whole head of cauliflower, otherwise use florets.

The cashews are pan fried with cumin, chilli flakes and a little sugar to get extra texture and I love the slight caramelisation, but if you are avoiding carbs you may omit the sugar. HINT: prepare extra as they are a delicious snack!

Serve this dish at room temperature or warm.

Pear and Fennel Salad with Walnuts and Blue Cheese Dressing

The one salad ingredient that often reminds me of the delicious salads that we enjoy in France. The French liberally use walnuts and finish the salad with a hint of walnut oil.

In this recipe I lightly poach the pears. The poaching liquid is white wine with a dash of vinegar, giving the pears a mild savoury flavour.  The poaching allows you to prepare the salad in advance, avoiding the risk of the fresh pears browning or having to cope with hard, under-ripe pears!

By adding walnuts and extra cheese this can also be served as a starter or a main course salad.

If the family does not enjoy blue cheese you may use crumbled feta.

Grapes with feta and mint

This is such a simple salad and it is always a winner.

It is excellent served with gammon, pork and poultry dishes. You can easily amp it up by adding shredded roast chicken or gammon to convert it into a main course.

The mint gives the salad a refreshing Mediterranean flavour.

Enjoy these recipes:

Pear and Fennel Salad with Walnuts and Blue Cheese Dressing

Roasted Indian Cauliflower with Cashews

Grapes with Mint and Feta

 

 

 

2019-01-06T11:16:16+00:00January 6th, 2019|From the Kitchen|4 Comments

About the Author:

Robyn Wallace
I am a food, wine, travel and garden enthusiast! After retiring from a career of 40 years in the Food Industry, I write mainly about food. My husband and I live in the Cape Winelands, near Cape Town, South Africa and love entertaining friends at our table, tasting wine, traveling or visiting friends and restaurants. My friends and family have motivated me to share my recipes and experiences with you, I hope you enjoy them.

4 Comments

  1. Rose January 7, 2019 at 7:35 am - Reply

    I so enjoyed the grape salad, it was a refreshing change!

  2. Carol Downes January 7, 2019 at 10:19 am - Reply

    Thanks for sending the Grapes Feta and Mint salad yesterday – everyone loved it but we missed you hugely……

    • Robyn Wallace
      Robyn Wallace January 12, 2019 at 10:53 am - Reply

      Missed you too! Happy that you enjoyed the salad! xx

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