SALAD DAYS ARE COMING

A new season, a new month, new goals, a clean slate and the perfect excuse to start fresh.

Lovelies, dust off the cobwebs, lift your spirits, and welcome the warmth and vibrancy that spring brings. 

Spring has officially sprung, and everything around feels alive, bright, and full of new beginnings. 

With it comes the celebration of Heritage month, a time to honour our rich cultural roots, our families, and the delicious stories that live on in our kitchens.

With a new season, comes change. 

Toe nou; tell the weatherman I made you do it! Repeat after me: I am putting away my boots, my polo necks, and jackets, and I promise not to wear them again… at least until next winter.

Now put them away.

As the days grow longer and the air warmer, our plates are ready for a burst of colour and freshness. 

It’s the season of crisp greens, the forever-summer favourite duo, lettuce and cucumber, tender asparagus, fragrant herbs, and zesty citrus. 

And while we’re at it, can we talk about lettuce and cucumber? 

Is it just me, or do you immediately feel slimmer after eating the two? 

Top it with salad dressing, and boom, suddenly you feel like a rich aunt at brunch! 

Lettuce, cucumber, tomato, and salad dressing, my friends, you will forever be famous!   

These are the flavours that awaken our senses and inspire lighter, brighter meals after the heavier winter fare. 

From vibrant salads to simple, fresh side dishes, spring is the perfect time to experiment, refresh, and embrace the new. This week, we’re taking simple dishes and giving them a summer makeover, fun, fresh, and full of flavour! 

So, as we step into this bright new season, let’s embrace the energy of spring and the richness of our heritage. 

Let our kitchens be places of creativity and joy, where old recipes meet new ideas and every meal is a celebration of life, culture, and fresh beginnings. 

Here’s to colourful plates, lively gatherings, and a month that promises growth, renewal, and delicious memories.

Oh, don’t forget to change the curtains, goodbye brown curtains and hello florals!

Summer Coleslaw with a Sweet-Tangy Twist (see above)

(Serves 2–3)

Ingredients

2 cups shredded cabbage (green or a mix of green & purple)

1 carrot, grated

½ red bell pepper, thinly sliced

2 spring onions, chopped

3 tbsp mayonnaise

1 tbsp Greek yogurt

1 tsp honey

1 tsp apple cider vinegar or lemon juice

Salt and pepper, to taste

Optional: ½ tsp mustard or a pinch of chilli flakes for a little extra zing

Method

In a large bowl, combine the shredded cabbage, grated carrot, red bell pepper, and spring onions, mixing gently to distribute the vegetables evenly.

In a smaller bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar (or lemon juice), salt, and pepper until the dressing is smooth and creamy.

Pour the dressing over the vegetables and toss carefully until every strand of cabbage and slice of pepper is coated with the sweet-tangy mixture.

Cover the coleslaw and chill in the refrigerator for 15–20 minutes before serving. This resting time allows the flavours to meld beautifully and gives the vegetables a crisp, refreshing texture.

Optional: Sprinkle a little extra mustard or chili flakes on top before serving for a subtle, flavourful kick.

Special Twist: The combination of honey and apple cider vinegar adds a sweet-tangy summer flavour that’s fresh and light, making this coleslaw a perfect accompaniment to grilled dishes or as a vibrant, healthy snack on its own.

Greek Salad

(Serves 2–3)

Ingredients

Mixed salad greens (lettuce, rocket, or baby spinach)

Cherry tomatoes, halved

Cucumber, diced

Red onion, thinly sliced

Roasted chickpeas (optional, for extra crunch)

3 tbsp olive oil

1 tbsp lemon juice

1 tsp honey

1 tsp chopped fresh mint

Salt and pepper, to taste

Method

In a large bowl, combine all the salad ingredients, ensuring the vegetables are evenly distributed.

In a small bowl, whisk together olive oil, lemon juice, honey, chopped mint, salt, and pepper until the dressing is smooth and aromatic.

Just before serving, drizzle the dressing over the salad and toss gently to coat every leaf and vegetable with the refreshing flavours.

Optional: Sprinkle roasted chickpeas over the top for a crunchy texture and added protein.

Tip: Chill the salad for 10 minutes before serving to enhance the citrusy freshness and allow the flavours to meld beautifully.

Special Twist: The roasted chickpeas provide a satisfying crunch, while the citrus-mint dressing adds a zesty kick that makes this salad a perfect light summer dish.

Grilled Chicken Skewers

Ingredients

500g chicken breast, cut into bite-sized pieces

2 tbsp olive oil

1 tbsp honey

Juice of 1 lime

1 small chili, finely chopped

Salt and pepper, to taste

Wooden or metal skewers

1 ripe mango, diced

½ red onion, finely chopped

2 tbsp fresh coriander, chopped

Method

In a bowl, combine olive oil, honey, lime juice, chili, salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes (or up to 2 hours for extra flavour).

Preheat the grill to medium heat. Thread the marinated chicken onto skewers, leaving a little space between pieces to ensure even cooking.

Grill the skewers for 8–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.

Meanwhile, prepare the mango salsa by mixing diced mango, red onion, and coriander in a small bowl. Adjust seasoning with a pinch of salt or a squeeze of lime juice if needed.

Serve the hot skewers alongside the fresh mango salsa for a delicious contrast of smoky, sweet, and zesty flavours.

Special Twist: The honey-lime marinade gives the chicken a glossy, slightly sweet finish, while the fresh mango salsa adds a burst of summer freshness and a delightful crunch.

Summer Veggie Wraps with Halloumi

(Serves 2)

Ingredients

2 large whole-wheat tortillas

3 tbsp hummus

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

1 small carrot, julienned

½ cucumber, sliced thinly

50g halloumi, sliced and grilled

1 tsp herb and sesame seasoning (a fragrant mix of herbs and sesame seeds)

Handful of fresh spinach or lettuce leaves

1 tsp olive oil

Method

Lay the tortillas flat and spread hummus evenly over each one, leaving a small border around the edges to help with rolling.

Layer the red and yellow bell peppers, carrot, cucumber, and spinach evenly over the hummus.

Add the grilled halloumi slices on top of the vegetables for a warm, smoky flavour.

Sprinkle the herb and sesame seasoning over the fillings and drizzle lightly with olive oil to enhance the flavours.

Carefully roll the tortillas tightly to encase the fillings, slice in half diagonally, and serve immediately.

Tip: For a more indulgent twist, lightly grill the rolled wrap for 1–2 minutes on each side to give a warm, slightly crispy finish.

Special Twist: The grilled halloumi adds a satisfying salty, smoky flavour, while the herb and sesame seasoning introduces a subtle, exotic note that elevates this wrap from simple to spectacular. 

Perfect for summer meals or on-the-go lunches!