Not just another salad
If you love interesting salads, then this recipe is for you. There are endless possibilities with
the delicious combinations of fresh produce available. And remember, a salad doesn’t have
to consist of lettuce, tomato, cucumber and feta every time.
The basis of a salad is often lettuce or something leafy, like the baby spinach leaves in this
colourful salad. Fresh ingredients are a key ingredient and the bulk of the salad, often
complemented with a cheese or other elements to add texture, like nuts, seeds, croutons or
a salad sprinkle and a dressing.
The interesting textures and flavours in this salad is perfect for those who don’t get excited
about a typical green salad. The slightly unusual combination of only four main ingredients is
an aromatic surprise and a hit at the table with the salad and non-salad eaters. Serve the
salad ingredients in separate bowls and let everyone ‘build’ their own salad if you prefer. Or
turn it into a light meal, by adding a protein like bacon, cooked chicken or strips of steak –
delicious!
Caramelised onions are surprisingly versatile and an important element in this recipe.
They’re so easy to prepare and once you’ve used them, you will want to have some in your
fridge on a regular basis. They add a touch of sweetness to balance the salty blue cheese
and are the perfect partner to spinach and tomatoes. The onions also serve as the ‘dressing’
for this salad, so nothing else is needed. Caramelised onions are perfect for burgers, and
other salads, to zhoosh up couscous or turn an ordinary braaibroodjie into a gourmet version
with a spoonful of caramelised onions as part of the filling! Do try it!
The blue cheese gives the salad that unique twist, but if you are not so fond of blue cheese,
a soft feta or even goat’s cheese will be great alternatives. Each cheese gives the salad a
different flavour, but it will remain something special to serve.
Recipe by Heleen Meyer
Image by Adel Ferreira, for LiG Tydskrif
Serves 6
15 ml (1 tbsp) olive oil
3 onions, halved and thinly sliced
15 ml (1 tbsp) soft brown sugar
30 ml (2 tbsp) balsamic vinegar
pepper to taste
30 ml (2 tbsp) fresh thyme leaves
300 g broccoli, cut into smaller florets
2-3 handfuls of baby spinach leaves or other mixed salad leaves of your choice
200 g baby tomatoes, halved
100 g blue cheese or 1-2 slices of feta cheese, coarsely crumbled
1. Heat olive oil over medium heat in a large frying pan and sauté onions until completely
soft. Add sugar and vinegar and season to taste. Reduce the heat slightly and stir
occasionally, while the onions caramelise without a lid for 10-15 minutes. Stir in the thyme.
Spoon out and set aside to cool.
2. Meanwhile, place broccoli in a shallow bowl and cover with boiling water. Allow to stand
for 10-12 minutes or until just bright green but still crispy. Drain and repeat the boiling water
process, if necessary, but don’t overcook the broccoli.
3. Immerse the broccoli in cold water to stop the cooking process and drain immediately.
Gently shake off the extra water and pat broccoli dry with kitchen paper. (The broccoli can
also be steamed for a few minutes or blanched in a saucepan, in very little water.)
4. Arrange all the salad ingredients on a serving platter and serve at room temperature as a
side dish.
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