Fast, fresh and fabulous salad recipes

Salad recipes

Warm egg-and-seafood salad

10 minutes

Fish recipes

Pan-seared mackerel with warm potato-and-caper salad

20 minutes

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Salad recipes

Chunky salad with granadilla salsa

Salad recipes

Chicken Caesar salad

6 minutes

Salad recipes

Tart green tomato and sweet watermelon salad with tomato seed dressing

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Green bean salad with red vinaigrette

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

600 g Mediterranean vine tomatoes
4 garlic cloves, unpeeled
65 ml olive oil
sea salt, to taste
4 T red wine vinegar
1 t sugar
freshly ground black pepper, to taste
350 g fine green beans, blanched and refreshed

Method

Preheat the oven to 200°C.

Place the tomatoes on a baking tray with the garlic, drizzle with 2 T olive oil and sprinkle with salt. Roast for 15 to 20 minutes, until blistered.

Remove the tomatoes from the stems, reserving one stem with the tomatoes still attached for garnishing. Place the tomatoes in a food processor.

Squeeze the garlic from the skins and add to the tomatoes.

Add the red wine vinegar, sugar, black pepper, remaining oil and process.

Arrange the beans on a serving platter with the reserved roast tomatoes and serve with the tomato dressing on the side.

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Beetroot-and-hazelnut salad

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Green bean salad with red vinaigrette

Green bean salad with red vinaigrette

Ingredients

Method