Endless Summer Salads

5 salads to close out what was a pretty stellar summer!

Um, so big deal dot com. We’re now contributing to Conde Nast Traveller! Keep clicking here to so what’s up over there. Here’s our first piece! xx

Nope, no way, not a chance! No matter what the weather man says, we’re not believing for a second that summer is over! We’ll just keep on Pinning and cooking to our heart’s content. So what’s on our shopping list? Well, the usual suspects like cauliflower, radish, snap peas, and fennel but also those super special ingredients, like tamarind paste and Thai basil, that upgrade your salad from amazing to life-changing with the flick of the wrist! Catch some of our favorite summer salad recipes, shared by some SS stars, below!

Beetroot Fennel & Radish Salad with Homemade Curd by Geetie

1 liter of whole milk
3 lemons
700 grams of beetroot
10 breakfast radishes
2 whole fennels
1 medium red onion
50 ml olive oil

1. Bring the milk to the boil, and let it cool down to blood temperature (37 degrees).
2. When it has reached blood temperature, add the juice of 2 lemons, cover and reserve at
room temperature.
3. After 2 hours, line a colander with a fine kitchen cloth and pour the content of the pan into
the colander lined with cloth… MORE

Roasted, Spiced Cauliflower & Grapefruit Salad with Crispy Quinoa & Harissa Yoghurt
by Gemma

1 medium sized cauliflower, roughly chopped
2 tbs olive oil, to coat cauliflower
1 tsp cumin seeds
1 tsp cumin powder
1 tsp smokey paprika
1 tsp coriander/cilantro seeds
1⁄2 tsp chili flakes
1⁄2 tsp fennel seeds
1⁄4 tsp ground cinnamon
Good pinch flaky sea salt
2 tbs cooked quinoa
2 tbs olive oil, for frying
1⁄2 bunch kale, very thinly sliced
1 ruby grapefruit, skin removed and segments cut out
1⁄4 bunch fresh coriander/cilantro
Juice 1 lemon & 2 tbs olive oil for dressing
1⁄2 cup greek yoghurt
1 tbs Harissa paste

Pre-heat an oven to 180 degrees celsius fan forced. Place the chopped cauliflower in a
large roasting tray. Drizzle with the olive oil and set aside. In a small frypan add all of the spices and gently fry for 2 minutes or until fragrant. Sprinkle the spices and a pinch of salt over the cauliflower, toss so it’s evenly coated. Cook in the oven for 40 minutes or until crisp and cooked through… MORE


Chicken Tamarind Salad by Hemsley + Hemsley

For the chicken salad:
4 large chicken thighs/drumsticks or 1 small chicken
1/2 teaspoon sea salt
3 medium courgettes/zucchini, spiraled or sliced into noodle shaped ribbons
1 small handful of pink radishes, finely sliced
1 small red cabbage, finely shredded, approx 350g
1 small handful of snap peas, sliced on the angle
2 large carrots, julienned into matchsticks
4 – 6 spring onions/scallions or 1 small red onion finely sliced
3 large handfuls of leaves, such as watercress and lambs lettuce but you could use shredded kale, lettuce, chard, spinach
1 large handful of fresh herbs, such as coriander/cilantro, mint and Thai basil
2 limes, quartered

For the tamarind sauce:
3 tbsp almond butter, chunky or smooth
4 tbsp tamarind paste
4 tbsp maple syrup
2 large garlic cloves, grated or finely chopped
1 teaspoon Tamar
Optional: some fresh or dried chili to your taste
250ml water
2 tablespoons extra virgin olive oil

Preheat the oven to 200C (400F).
Rub 1⁄2 teaspoon of sea salt into the chicken skin and roast for 35-40 minutes or until cooked through—a whole chicken will need longer.
Meanwhile prepare the salad by spiraling the courgettes/zucchinis or slicing them into ribbons.
Thinly slice the radishes and onions, shred the red cabbage, julienne the carrots and roughly chop the herbs… MORE

Zucchini, Basil & Parmesan Salad
by Lotte

1 lemon, juiced
6 tbsps of extra-virgin olive oil
2 tbsps of finely-grated Parmesan
Flaky sea salt and black pepper
4 zucchinis
Rocket leaves 1 large handful
Small handful of basil leaves

Make the dressing by mixing the lemon juice with the olive oil, the finely grated parmesan and a little salt and black pepper. Finely slice the zucchini on an angle (or use a mandoline if you have one) and put into a bowl… MORE


Kale, Sweet Potato, and Hazelnut Salad by Shirin and Yasmine

80g kale—stalks removed
40g red quinoa
40g black quinoa
100g sweet potato
15g roasted hazelnut—smashed into small bits
10g toasted coconut
15g goji berries
100g hazelnut dressing
10g salt for cooking quinoa
40g coconut oil
1⁄2 ripe avocado

Hazelnut dressing:
40g roasted hazelnut
5g maple syrup
25g red wine vinegar
75 g olive oil
2 tbsp hazelnut oil
*A few drops of water to thin out (optional)

Start by preheating the over to 190oc
Put the coconut into the oven for 3-4 minutes until lightly toasted, combine with the roasted hazelnuts. Set Aside.
Peel the Sweet Potato and cut into 2 cm-3cm cubes… MORE