photography by: Louis Hiemstra

This simple appetizer with it's vibrant colors and flavors will have everyone eager to see what is to follow.

Serves: 4-6
Preparation: 10-15 minutes

9 oz  (250g) watercress
9 oz (250g) seedless red grapes, halved
9 oz (250g) blue cheese, sliced
1.8 oz (50g) walnuts, roughly chopped

Dressing:
6 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
2 tsp wholegrain mustard
1 tsp honey
Juice of 1 lemon
Salt and ground black pepper

Prepare the dressing by placing all of the ingredients in a bowl. Season with salt and pepper and whisk to combine.
Arrange the watercress and grapes on serving plates. Lay over slices of the blue cheese and scatter with walnuts.
Drizzle with the dressing or serve on the side.

Variation:
If figs are in season toss through some balsamic grilled fig wedges.

 
photography by: Louis Hiemstra

This light and tasty salad is perfect after a day of over-indulging.

Serves: 4
Preparation:  10-15 minutes

2 carrots, peeled and thinly sliced or cut into ribbons
1 small cucumber, diced or sliced or cut into ribbons
1 red onion or small red cabbage, finely sliced
2 cups shredded turkey meat
1/3 cup mint leaves, chopped
1/3 cup cashew nuts
Mixed Asian greens

Dressing:
Juice and zest of 2 limes
1 Tbsp sesame oil
2 Tbsp water
1 Tbsp castor sugar
½ tsp fresh ginger, grated
1 clove of garlic, crushed

Combine all the salad ingredients in a bowl.
Make the dressing by whisking all the ingredients together.
Pour the dressing over the salad and gently toss to combine.
Serve immediately.

Variations:
Replace the turkey with shredded chicken or beef. Add halved baby roma tomatoes and glass noodles if a more substantial meal is desired.

 
photography by: Louis Hiemstra

Light, easy and absolutely delicious.

Serves: 4
Preparation: 10-15 minutes

9 oz (250g) mixed greens
2 granny smith apples, sliced
2 oranges, segmented
3 bananas, sliced horizontally
1-2 ripe avocados, sliced
¼ cup pumpkin seeds
1 cup low fat cottage
Bean sprouts, to garnish

Dressing
3 Tbsp fresh lemon juice
2 tsp honey
1 tsp sesame oil
Salt and ground black pepper

Combine the ingredients for the dressing and set aside
Arrange the mixed greens on four plates, top with the fruit and avocado slices.
Sprinkle with the pumpkin seeds and top each salad with a ¼ cup cottage cheese.
Garnish with the bean sprouts and serve with the dressing on the side.