SUMMERTIME SALADS

These salads are a celebration of summer, and are perfect to have on their own or as a side. They are also easy to make and super affordable. Bon appétit!

- Denene Erasmus, Janine Ryan, Pieter Dempsey, and Vian Roos.

Beetroot salad

This beetroot salad is light and refreshing, with a slight tang thanks to the balsamic vinegar.

Serves 3 to 4

250g beetroot 100g mixed baby leaf salad 50g feta cheese (half a disc) Handful of pumpkin seeds, lightly roasted Balsamic vinegar

1. Wash the beetroots and, in a pot on the hob, cover them with water. Boil until they are soft.

2. Remove from the heat, drain and allow to cool.

3. Cut them into halves or quarters, depending on their size and your preference.

4. Rinse the leaves and pat dry.

5. To assemble: place the leaves on a plate or in a bowl. Layer the cooked beetroot on top of the leaves, and sprinkle with crumbled feta and pumpkin seeds. 6. Drizzle with balsamic vinegar and serve immediately.

VARIATIONS

• Use roasted pecans, walnuts or hazelnuts instead of the pumpkin seeds.

• Use rocket instead of the baby leaf salad.

• Use grilled halloumi instead of the feta.

Mediterranean chickpea salad

Chickpeas are a wonderful addition to any meal, and this salad is no exception! Add chillies if you’d like a bit of bite.

Serves 3 to 4

FOR THE SALAD

2 cans of chickpeas, drained 1 bell pepper, sliced 1 onion, sliced 1 medium cucumber, peeled and julienned 1 feta cheese disc Salt Ground black pepper

FOR THE DRESSING

½ cup olive oil ¼ cup white wine vinegar 1 Tbsp lemon juice Salt Ground black pepper

FOR THE SALAD

1. In a large bowl, combine all the ingredients and toss. Add salt and pepper. Set aside.

FOR THE DRESSING