#InTheSpotlightKitchen

September 16, 2017

Rise and Shine fellow foodies!

 

Yeah, you're spot on... I've definitely had my caffeine fix and ready to get this weekend going... with an interesting Stone Fruit Salad (go with me on this one).

 

So, you wouldn't fall foul of having a slightly perplexed look on your face right now, but here's the thing... Yours truly, with nerves on its very last, made her debut in the spotlight of the Expresso (a local TV breakfast show) kitchen, and was asked to whip up a 'sassy salad'. For those of you who don't know me personally, this was one of the scariest (yet most exciting) moments of my life. With circumstances as they were, cameras rolling, spotlight on, presenters on queue... set ready to go live in seconds, I had no choice but to pull it together... *deep breath*... "focus on the food"... and well the rest is now on YouTube (as is with our generation). 

 

Truth be told, salads aren't necessarily my forté, but this was an exciting challenge, hence A la Stone Fruit Salad. Okay, enough of that, let's get serious. This salad allows you to get creative, by combining sweet/ tangy stone fruits and with a sweetish dressing on a salad that compliments one's palette perfectly. Honestly, if the dressing were sour it'd ruin the taste and flavour of the peaches and plums completely. The caramelized walnuts tops this salad with an apt crunch, although don't hesitate to use your nut preference. Either way, feel free to get creative and use other fruits like watermelon, pineapple or strawberries.  

 

This is truly a quick-fix easy salad, easy to make and perfect for that braai (barbecue if you aren't South African) on next week's upcoming National Braai Day (It's a proudly South African holiday). Alternatively, whip this salad up as a refreshing condiment to a main course of your choice. 

 

Bon appetit!

 

Ingredients:

Dressing:

 

  • 1/2 cup olive oil

  • 1/3 cup white balsamic vinegar

  • 3 tablespoons of honey

  • Whisk together- it's that simple!

Salad:

 

  • 140g lettuce and rocket leaves 

  • 1 peach sliced

  • 1 plum sliced 

  • A bunch of cherries

  • 50g of feta 

 

Walnut dressing:

 

  • 3 tablespoons butter

  • 50g walnuts/pecans

  • 1/2 cup of coconut sugar 

Method:

For the salad, rinse the lettuce leaves and lay them onto a flat plate. 

Grill the peached and plums lightly, with some olive oil.

 

For the walnut dressing, melt the butter in a pan. Once the butter has melted, throw in the walnuts and allow them to lightly brown, then add the coconut sugar. Once the sugar has melted for the most part remove form the heat. The nuts tend to burn quickly so watch them. 

Assemble your salad as you wish and finish off with feta and the olive oil dressing. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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