Home
Recipes
Vegan

Baby marrow leaf morogo

South African

Baby marrow leaf morogo

30 minutes

Marinated mushroom burger

Burger recipes

Marinated mushroom burger

25 minutes

Rooz il faifal (rice with vermicelli noodles)

Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Chipotle cashew cheese

Cheese recipes

Chipotle cashew cheese

5 minutes

Vegan white bean dip

Game day

Vegan white bean dip

20 minutes

Vegan jam and coconut sponge pudding

Cake recipes

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Nightshade recipes

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Cabbage recipes

Blood orange, red cabbage and lentil salad

Umxhaxha

South African

Umxhaxha

15 minutes

Batata harra (chilli potatoes)

Kebabs

Batata harra (chilli potatoes)

30 minutes

Sourdough

Bread recipes

Sourdough

1 hour

Mixed salad greens

Rosh Hashanah

Mixed salad greens

Load more

Mixed salad greens

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the salad use any mix of greens (400 g in total)

watercress
baby spinach
rocket
mini asparagus
sugar snap peas
basil
baby butter lettuce

For the pomegranate dressing:

¼ cup fresh or cold-pressed pomegranate juice
2 t red wine vinegar
1 t honey
a good pinch pink salt
½ cup olive oil
freshly ground black pepper, to taste

Method

1. Turn the greens onto a large platter.

2. To make the dressing, whisk together the pomegranate juice, vinegar, honey and salt. Gradually whisk in the olive oil. Add a twist or two of pepper. Taste to check the seasoning and sweet-sour balance.

3. Gently mix the greens with the dressing at the table or just before serving.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira