Summer Salad

It has been a cold and wet winter this year. Capetonians are impatiently waiting for spring to rear its flowery head and to reassure us that it has not forgotten us. Living in this city, we know full well how unpredictable our weather can be. Sometimes all four seasons make an appearance in one day and the weatherman can never be trusted in the Mother City. Nevertheless, we are always looking forward to those warm and sunny days and balmy nights.
I have been browsing through my old summer pictures, and one in particular caught my eye: The Summer Salad. It reminds me of brunch with family and friends at Kirstenbosch Gardens, the warmth of the summer sun beating down on our backs, and just feeling the love and friendship being passed around.
I first tasted this salad at my sister-in-law's birthday brunch many years ago, and I had to have the recipe. Been a must-have for any summer's day since then.

Summer Salad

As you can see, it's a very quick and easy salad to make, but oh, so tasty.....

It requires the following vegetables: Mixed salad leaves, cherry/rosa tomatoes, cucumber, julliene-style carrots, avocado, baby corn, pineapple, green/red/yellow peppers, mixed sprouts.Cut all the vegetables into bite-size pieces and layer in a large platter.
Saute` some chicken fillet cubes in a BBQ sauce (I use Mrs. Balls chutney and a little chilli sauce), season with salt, and allow to cool. Layer the chicken over the salad, then the feta on top and sprinkle with some sesame seeds. And lastly, drizzle the whole salad with a good honey and mustard salad dressing.

A great tip for brunches outdoors, is to pack individual lunch boxes for everyone. So each person can tuck into their salad without the fuss and hassle of dishing from a large container.

So, dear summer......please make an appearance soon. We would really like to feel your warmth again....and I want to make that salad!!!!!