Crispy Summer Salad

March 11, 2017

Seasons require their own cuisine. I made this summer salad as a light dinner, but could be lunch, or a snack! I think that fruit flavours go brilliantly with savoury, so we've got two: strawberry and pomegrante, along with a light dashing of orange blossom water. It's a super simple recipe with only a couple of cooked ingredients. So lets get started: Blink and you'll miss it. 



- 2 roasting dishes

- 1 Sharp knife

- A peeler

- Frying Pan


Ingredients (For 4)

- 2 large sweet potatoes, red, gold, orange

- 1 Red Cabbage, roughly chopped

- 6 Stalks of Kale

- 6 Stalks of Silverbeet

- 1 Pomegranate

- 10-12 strawberries

- Mixed seeds

- Orange blossom water

- Butter

- Olive oil




Preheat oven to to 200 Celsius, and in a medium pot, salt and boil about a litre of water. 


Peel and cube sweet potatoes, and put in the boiling water for five minutes. Drain water from sweet potatoes.


Toss the par-boiled sweet potatoes in a knob of butter until it has melted from the residual heat. Place the sweet potato on an oven tray, and put in the oven.  


Preheat a frying pan until it is screaming hot.


Char the roughly chopped cabbage in a lightly oiled frying pan. 


Remove stalks from silverbeet and kale


De-seed pomengranates


Chop strawberries into slivers


Test to see whether the sweet potato is cooked. When done and nicely coloured on the outside, remove from the oven. 


Toss with the other salad ingredients, and very lightly douse with orange blossom water, and drizzle with olive oil. 


Serve and salt.



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