Light Eating and Making the Most of Summer

salad recipes
salad recipes


Light Eating and Making the Most of Summer

“When it’s Mzansi hot outside, the last thing you want to do is spend hours in the kitchen trying to put together meals that are not only delicious but nutritious too,” says Granny Mouse Country House & Spa GM Sean Granger. “And, with the summer heat, most people will likely want to eat healthy meals that are light and fresh but still satisfying. Light food also helps our bodies keep cool, since it is easily digested, while heavy meals require a lot of energy and cause your body temperature to rise.”

If you’re in need of a little inspiration to help you make some satisfying, summer-friendly, flavourful and healthy dishes without too much hassle, give these easy salad recipes a try.

Charred Lettuce Wedge Salad with Blue Cheese Dressing & Walnuts- serves 8


100 g walnuts

60 ml (4 Tbsp) olive oil

15 ml (1 Tbsp) Robertsons Braai & Grill All-In-One

4 Romaine or gem lettuce heads

45 ml (3 Tbsp) olive oil

30 ml (2 Tbsp) Robertsons Braai & Grill All-In-One

125 ml (½ cup) Knorr blue cheese dressing

15 ml (1 Tbsp) chopped chives

150 g (½ cup) crispy bacon bits (optional)


Preheat the oven to 180 °C.

Place the walnuts into a bowl with 15ml (1 Tbsp) of the olive oil and 15ml Robertsons Braai & Grill All-In-One. Toss well, then tip onto a baking tray. Bake in the oven until the nuts are toasted (about 8 minutes). Set aside to cool, then roughly chop them.

Preheat your grill to high.

Cut the lettuce heads lengthways in half.

Brush the cut sides with the remaining 45ml (3 Tbsp) olive oil, then sprinkle over the 30ml Robertsons Braai & Grill All-In-One.

Place the lettuce halves on the grill, cut side down. Grill until nicely charred. (It’s important that the grill is very hot - the lettuce wedges should not cook for too long so that they may retain their crispness.)

Arrange the grilled lettuce on a platter. Drizzle over the Knorr Blue Cheese Dressing, followed by the toasted walnuts, chopped chives and crispy bacon bits (optional).

Raw baby marrow salad- serves 4 to 6


2 lemons, juiced

½ cup extra virgin olive oil

6 Tbsp hard cheese or Parmesan, finely grated

Sea salt and freshly ground black pepper, to taste

1 x 350g punnet baby marrows

2 x 80g bags wild rocket

A large handful basil

1 gem avocado, sliced


1. Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.

2. Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife as they need to be paper thin).

3. Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.

4. Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.

Kale slaw- serves 4


1 bunch kale, washed and thinly sliced

½ cup orange juice

4 Tbsp extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

4 Tbsp white wine vinegar

1 Tbsp wholegrain mustard

1 tsp fresh ginger, grated

100g mayonnaise

1 small kohlrabi, thinly sliced

2 large oranges, segmented

1 Tbsp sesame seeds, toasted


1. Using your hands, squeeze or massage the kale to soften it and help it to absorb the dressing.

2. To make the dressing, combine the orange juice, olive oil, salt and pepper, vinegar, mustard, ginger and mayonnaise in a large bowl. Add the kale, kohlrabi and orange segments and toss together well. Scatter over the sesame seeds and serve.

Note: If you can’t find kohlrabi, use radishes, which are also part of the brassica family.

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