With all the bounty of delightful summer vegetables you can find at your backyard or farmers’ market, this is the time for making salads! These salads are easy and quick, involve minimal or no cooking, and they are the best way to savor all of the supply which is in season right now. Dig right into a fresh, cool salad to get a perfect summer meal.
This fresh salad recipe is definitely not common. Our alluring blends of seasonal fruits and vegetables get together with scrumptious dressings. Enjoy this sensorial flavor burst summer salad.
1 tbsp of oil
2 tsp of butter/oil
¼ tsp of garlic, crushed
2 tbsp of fresh lemon juice
4 tbsp of honey
2 tsp of shredded basil
2 tsp of medium curry powder
Squeeze of fresh lemon
Pepper and salt
1 tsp of Sriracha sauce
1 finely sliced chilli
1 big bunch crisp cos salad leaves (or lettuce)
1 can KOO Chickpeas, drained
1 can KOO Pear halves, drained and cut up into thicker wedges
¼ cup toasted pecans, whole Almonds or walnuts
½ cup peppadews, cut in half
½ cup feta cheese, cut in cubes
Fry pan, whisk, salad platter, mixing pan
- Spicy Chickpeas: Heat up the butter/oil mix and then add some chilli as well as curry powder, fry for just a minute. Never let it burn up. Put the Koo chickpeas and blend to mix together. Season properly using salt and pepper and squeeze a lot of lemon. Blend gently and put aside for cooling.
- Dressing: Blend all ingredients all together and let it infuse for about ten minutes, Blend along with the diced feta cheese and combine gently to blend. Put aside till arranging the salad.
- Assembly: Assemble cos lettuce at the base of the serving plate or bowl. Cover lettuce with cooled spicy chickpea blend. Assemble the Pear quarters as well as peppardews on top. Finally, spoon the marinated feta cheese on the salad and after that drizzle left over salad dressing equally throughout the entire salad. Cool until all set to serve.
- Garnish using sliced spring onion or chives.