Simple Summer Salads With A Twist Recipes

When the sun beats down on the top of my head, and I feel the need for a hat and sunnies, I know it’s time to dust off the platters and large salad bowls.  I find pleasure in digging through the napery drawer, flinging out the florals, stripes, and coloured linens; the worn check napkins in shades of mango, tangerine, strawberry, lemon, and guava will serve another season. It’s time to lay our table on the patio or under the new leaves of the pecan nut tree. The sweetest granadillas have shrunken old peasant faces; they’re ready for the ice-cream churner. Strawberries, sweetly simmered and sieved, are ready to be served with crumbly, blue-veined cheese and crispy seed biscuits.

We’re ready to shuck oysters and crack the shells of crayfish, prawns and crab. Let the juices flow over our fingers as we slurp up the plump sweet meat. Summers here. I have the Tabasco out and baskets of the yellowest lemons. Based on this year's vintage, we’ll go down to the beach and harvest some black mussels and steam them with a pinch of herbs, a generous crack of black pepper, fresh cream, and a ton of garlic.

I can’t wait to be inspired by what friends will dish up this year. A new recipe is never a bad idea. Here are three of my latest favourite salads and a divine Tarte au Citron. Lightly dress a simple tomato salad with bougainvillea-red pomegranates, and add Sumac for flavour. Boldly dress it all up with a pomegranate molasses dressing. Make your own Date Molasses to tart up a dressing for those purple figs. I’m in the mood for this season’s freshest soft fruit in salads.  We all have a glut of fruit; make sauces, molasses, coulis and pie fillings; it's rather rewarding.  The following recipes are my idea of gluten- and sugar-free; they are low carb too (don't fight with me though I'm not a dietician)

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SWIRL A FIG SALAD IN A DATE VINAIGRETTE

DATE MOLASSES:

 TIP:

SALAD:

To Plate:

Arrange the figs, green beans and salad leaves on a large platter.

Make the dressing by combining the olive oil, red wine vinegar, salt and date molasses.
Dress the salad. Toss so that all the vegetables are beautifully glossy. Sprinkle the toasted almonds as a garnish.

TIP:

Balsamic vinegar may be used instead of wine vinegar, and date molasses may be omitted if you do not like dates.

Always serve salads at room temperature.

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MAKE SIMPLE TOMATOES SHINE WITH JEWELED POMEGRANATE RUBIES

Arrange all the tomatoes, onion rings, sweet peppers and pomegranate rubies on a large platter.

In a bowl, mix the dressing ingredients: sumac, pomegranate molasses, salt and pepper and olive oil.

Dress the salad and toss.

Garnish with the toasted walnuts, basil leaves and a fine sprinkling of extra sumac.
Serve at room temperature.

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LEMONY CAULIFLOWER COUSCOUS AND QUINOA SALAD

Prepare the quinoa as per packet instructions, rinse and drain, cool and set aside.

Prepare the cauliflower. In a food processor, add the cauliflower florets, cover with cold water and whizz for a few seconds until the cauliflower resembles couscous. Drain in a colander.

Mix all the vegetables and herbs in a large mixing bowl. Season with a generous pinch of sea salt and a good grinding of black pepper.

Mix the dressing ingredients. Pour over the vegetables. Refrigerate for 1-2 hours before serving.

Remove from the refrigerator ½ hr before serving. Pile the salad on a large colourful plate. Garnish with a good Greek Feta cheese, crumbled and a sprinkling of Sumac for colour.

Sumac may be replaced by Spanish paprika

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GLUTEN-FREE TARTE AU CITRON

Cream the butter and sugar together using a wooden spoon until light and fluffy. Mix in two of the egg yolks. Add the Almond and gluten-free flour. Using your fingertips, rub the ingredients together until you have a crumbly texture. Add a tablespoon or two of water and press together to form a ball of dough.

Knead until a smooth ball forms. Flatten slightly and cover with Cling Wrap. Refrigerate for 1 hour.

On a lightly floured board (use Gluten-free flour), roll out the dough to cover a loose-bottomed pie tin (I use my quiche tin). The dough is tricky and breaks easily, so puzzle it together and press it in lightly with your fingertips.

Prick the bottom of the lining with a fork

Place in the freezer for 20 minutes.

Preheat the oven to 180֩C/Gas 4. Remove the pastry case from the freezer, line with baking paper and fill the tin with baking beans, pushing them into the edges. Place in the oven. Lightly cover the tin with a sheet of tinfoil, shiny side up. Bake for 20 minutes, until golden and crisp.

Remove from the oven and brush the inside of the pastry case with the remaining 1 egg yolk. Return to the oven for a minute or two, reducing the heat to 140°C

LEMON FILLING

Whisk together the eggs, Xylitol, lemon juice and zest for 1 minute. Add the cream and whisk until smooth.

Pour the filling into the pastry case and bake for 30-35 minutes until just set. Remove from the oven and leave for 1-2 hours before serving at room temperature.

Garnish with a selection of summer berries and a sprig of mint. Give the top a good dusting of fine xylitol (I cheated and used icing sugar). Serve with a good dollop of double cream on the side.

Serve with an ice-cold shot of Limoncello. (We succumbed to my 2014 vintage)

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The laundry has been done, and my apron is back in the drawer, waiting for our next dinner party, braai, or breakfast. I’ve folded my colourful napkins and polished the silver cutlery. The faded roses are now next to my bed; they’re still too pretty for the bin. In a few weeks, my boy and his girl arrive for a surprise visit; we’ll have reason to celebrate summer, sunshine and seafood.  On the way home, we saw wheat fields turning golden as the harvest ripens.

VILLAGE FOODS in Hermanus is where I buy all my “exotic” ingredients, like Sumac, orange blossom water or Tamarind paste. I never leave there without my ticked shopping list plus a few guilt-free crispy samosas.

Village Square,
7 Long St,
Hermanus,
South Africa
Phone: +27 28 312 3001