Beetroot, butternut and avocado salad
Serves 8
Ingredients
2 Tbsp (30ml) olive oil
2 Tbsp (30ml) honey
800g sweet potato and butternut, cubed
Seasoning
500g of cooked beetroot.
2 avocados, cubed
3 apples, cubed
1 small cucumber, cubed
2 cups of peas
300g of lettuce, shredded
200g feta, cubed
½ cup of Smarbite Pumpkin Seeds, toasted
Dressing
2 Tbsp (30ml) basil pesto
½ cup of olive oil
¼ cup of white balsamic vinegar
Method
Preheat oven to 180ºC
Drizzle the sweet potato and butternut with the olive oil and honey and roast for 45 minutes. Set aside to cool.
Blend all the dressing ingredients together.
Layer the trifle bowl or glass salad dish with the beetroot.
Top with the sweet potato and butternut and then continue layering with each ingredient, ending with the lettuce, feta and pumpkin seeds.
Drizzle a little dressing over each layer.
Salmon & quinoa bowl
Ingredients
400g skinned salmon fillets
2 Tbsp (30ml) light soy sauce
2 Tsp (30ml) Smartbite Honey
1 garlic clove crushed
2cm knob of ginger, grated
2 Tbsp (30ml) sesame oil
Salad
3 cups of cooked quinoa
½ cucumber, diced
2 avocado’s, diced
110g shelled edamame beans
¼ cup of pickled ginger
2 Tbsp (30ml) Smartbite Sesame seeds, toasted
Coriander for serving.
Asian Dressing
2 Tbsp (30ml) light soy sauce
1 Tsp (5ml) rice vinegar
1 Tsp (5ml) brown sugar
1 Tbsp (15ml) oiive oil
Method
To make the dressing, bring all the ingredients to the boil, stirring until the sugar dissolves. Set aside.
Whisk the marinating ingredients together marinate the salmon for 30 minutes.
Remove from the liquid and sear for 2 – 3 minutes a side over a high heat.
Flake into pieces.
Divide all the salad ingredients amongst 4 bowls.
Top with the salmon and ginger and drizzle over the dressing.
Scatter with sesame seeds and coriander and serve immediately.
Thai Style Chicken Salad
Serves 4
Ingredients
4 chicken breasts
440ml Venga Coconut Milk Drink
1 can of coconut milk
2 slices of fresh ginger
1 red chilli, bashed
1 stem of lemon grass bashed
Salt
Salad
300g rainbow slaw
2 spring onions, finely sliced
Half a punnet (10g) of mint leaves
Half a punnet (10g) of dill
Half a punnet (15g) of coriander leaves
Half a punnet (15g) of basil leaves
½ cup of Smartbite Macadamia Nuts, toasted and chopped
½ cup of peanuts, chopped
Dressing
2 Tbsp (30ml) fish sauce
1 small red chilli, finely sliced
2 Tbsp (30ml)) Nature's Choice Coconut Sugar
2 Tbsp (15ml) peanut oil
Juice of 2 lime
Method
Bring all the poaching ingredients to the boil.
Add in the chicken breasts, cook for 4 minutes with the lid on, remove from heat and leave to stand for 2 hours
Remove from the poaching liquid and shred.
Mix with all the salad ingredients.
Whisk the dressing together and toss through.
Moroccan chickpea and mint salad
Serves: 4
Ingredients
2 cups of Smartbite Chickpeas, cooked
2 Tbsp (30ml) Moroccan Spice rub
3 Tbsp (45ml) olive oil
Seasoning
180g of shredded lettuce.
Half a punnet (10g) of mint leaves
Half a punnet (10g) of dill, chopped
400g baby tomatoes or 4 tomatoes, sliced
½ cucumber, diced
2 Tbsp (30ml) Smartbite Sesame seeds, toasted
Toasted pita bread torn into pieces (optional)
Dressing
1 cup of plain yoghurt
1 clove garlic, crushed
2 Tbsp (30ml) tahini
1 round of feta
Half a punnet (10g) of mint leaves
Half a punnet (10g) of dill, chopped
Method
Preheat oven to 200ºC
Toss the cooked chickpeas in the olive oil and spices and season well.
Spread over a lined baking tray and roast the chickpeas for 15 to 20 minutes
Blend all the dressing ingredients together and thin with a little water if needed.
Spoon the dressing onto the plate and top with the shredded lettuce, mint, dill, tomatoes, cucumber and roasted chickpeas.
Sprinkle with sesame seeds and serve scattered with pita bread chips if using.
FOOD STYLING BRITA DU PLESSIS | PHOTOGRAPHY SADIQAH ASSUR-ISMAIL