JHB West - Dec 22 / Jan 23

Marinated feta, olive and tomato salad
Sweet, tangy and juicy tomatoes ... Savoury olives
and creamy feta - this vibrant salad has it all.
Ingredients: 1 handful of fresh basil; 80ml olive oil;
30ml balsamic vinegar; 6 feta wheels; 500g mixed
olives; 1kg exotic mixed tomatoes, halved; salt and
freshly ground black pepper
Method: Combine the olives, feta, tomatoes, olive
oil and balsamic vinegar. Toss gently to coat the
ingredients in the vinegar and oil. Leave to stand
to allow the flavours to infuse, about ten minutes.
On a platter, add the fresh basil and top with the
marinated feta, olives and tomatoes. Drizzle the
olive oil and balsamic vinegar over the salad and
toss to coat. Season with salt and pepper to taste.
Orange and strawberry Pimm’s
Pimms, a gin-based liqueur can be enjoyed on the rocks or mixed
in cocktails.
Serves 6
Ingredients: 6 orange, sliced; punnet of strawberries, sliced; 1kg
crushed ice; 2 liters of apple juice; 250ml Pimm’s; 750ml ginger
ale; mint mixed berries for garnish
Method: Place half of the ice in a large jug. Add the orange and
strawberry slices and pour in the Pimms, followed by the apple
juice and ginger ale. Stir with a swizzle stick to combine.
Divide the remaining ice among six gin glasses. glasses. Fill with
the cocktail and garnish with mint leaves and mixed berries.
For starters - baby cabbage, apple, nuts
and raisins salad
A light and fresh starter to kick off the main course. Super quick
and easy to make and actually quite healthy by the way!
Ingredients: 250ml good quality mayonnaise; 125ml Greek
yoghurt; juice of 2 lemons; salt and freshly ground black
pepper; 4 red apples, thinly sliced; 3 heads of baby green
cabbage, sliced; 200g raisins; 100g pecans nuts, roughly
chopped; 100g raw Brazil nuts; petite herbs for garnish
Method: Put the cabbage, apple, pecan nuts, Brazil nuts and
raisins into a medium-sized salad bowl and mix well.
In a small bowl, mix together the mayonnaise, yoghurt and
lemon juice. Season the salad with salt and pepper. Top with
petite herbs and serve with the creamy dressing.
12 Get It Magazine Dec 22 / Jan 23