PYNAPPEL EN KOMKOMMERVORM
15 g (25 ml) gelatien
80 ml koue water
1 blik (410 g) fyngemaakte pynappel
50 g (60 ml) suiker, opsioneel
200 g komkommer
100 g (250 ml) gerasperde kaas
100 ml mayonnaise
1 uitjie, gerasper
sout en peper na smaak

Week gelatien in helfte van water.
Verhit res van water, pynappel en suiker tot kookpunt, voeg gelatien by en roer tot gesmelt. Laat afkoel.
Kap komkommer fyn of rasper grof.
Voeg kaas, mayonnaise, ui, sout, peper en pynappelmengsel by en meng goed.
Skep in ‘n vorm wat met koue water uitgespoel of met kookolie gesmeer is en laat in koelkas stol.
Keer net voor opdiening uit.
Lewer 6-8 porsies.
Resep geplaas deur Landi Hartzenberg Ferreira
Foto: Gillian Vermeulen

WATERMELON MOJITO SALAD
1 sugar baby watermelon
½ cup roses lime
½ cup chopped mint
1 tablespoon cracked black pepper
1 tablespoon olive oil

Cut the watermelon into desired size pieces. I find that cubes work best.
Combine the Roses lime, olive oil, mint and black pepper in a jug and alow to stand a few minutes. Pour the dressing over the watermelon. Chill the salad for a few hours. Enjoy as a refreshing salad with a braai.
Recipe and Photo: Johann Barnard

HOENDER SCHNITZEL MET GESTOLDE SLAAI
Hoender schnitzel met broodkrummels gemaak, gestoomde groentes en gestolde slaai met rou wortel, uie  en komkommer wat in baie dun julienne repies gesny is en in groenpruim jellie met so eetlepel wit asyn geset is. Die asyn maak dit net minder soet. Heerlike koue slaai op warm aand in Gauteng!

Gestolde wortel, uie en komkommer slaai
2 groot wortels
½ komkommer (moenie skil)
1 klein ui
1 pakkie groenpruim jellie, aangemaak
2 eetlepels wit asyn

Jy kan alles grof rasper maar ek het dit in baie dun julienne repies gesny met spesiale snyer anders maak die komkommer baie vloeistof wat moet uitgedruk word.
Laat die jellie en asyn effens stol en roer dan die groente deur en laat stol in yskas.
Ek het ‘n knippie gerookte droë rissie vlokkies bygevoeg vir bietjie zing.😁
Resep en foto: Elsabie Templeton

MAUIGIRL’S MANGO AND PINEAPPLE SALSA
Can be done with just mango or just pineapple, but the combination of the two makes a brilliant salsa. Make more than you think you’d use – it is addictive and lends a brilliant counterpoint to rich dishes as well as to cold meat platters.
Adjust ingredients to the ripeness and sweetness of the fruit and peppers.
2 large / 4 small ripe mangoes, cut into cubes
1 large pineapple, cut into cubes
¼ cup chopped onion, can also be left out if you wish
¼ cup finely chopped red bell pepper
¼ cup chopped flat leaf parsley (or cilantro if you can stand that stench)
1 teaspoon grated lime/lemon zest
2 tablespoons lime/lemon juice
1 jalapeno pepper – finely chopped – (I chop up a couple of peppadews as I don’t like too much chilli)
1 teaspoon grated fresh ginger

Mix it all together and allow the flavours to mingle for a couple of hours before eating.
Keeps very well in the fridge for a week.
Recipe posted by Petro Borchard
Photo: Petro Borchard

BULGAR WHEAT SALAD
1 cup barley, cooked until soft
1 small tin corn, peas or pineapple
1 cup chopped celery
¼ cup chopped onion
¼ cup raisins
½ cup chopped red and yellow peppers
½ cup nuts

SAUCE:
½ cup oil
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon mixed herbs
1 teaspoon soy sauce
1 teaspoon parsley
salt and pepper

Mix, let stand for flavours to develop.
I’ll take a photo when I assemble it.
Recipe sent in by Petro Borchard

WILLEM’S SUMMER SALAD
This is a salad I started making some 10 years ago. With only 4 ingredients. It’s quick to make and super delicious as a side with a braai or pasta.
1 pineapple
1 punnet strawberries
1 head of celery
80 ml Knorr Italian salad dressing

Peel, core and cut pineapple into medium chunks. Wash, dry and cut strawberries into quarters (if large strawberries, else only half them). Remove all the leaves from the celery sticks. You can however use the sweet leaves at the heart of the celery. Cut off that hard 20 mm bit at the bottom end of the celery stick. Wash the celery sticks and peel off any hard fibroids material with a potato peeler. Slice the celery sticks into 8/-/10 mm wide chunks.
Mix the pineapple, strawberries and celery in a salad bowl, and drizzle over the Knorr Italian Salad Dressing.
Recipe and photo: Willem Labuschagne

MIDDLE EASTERN STYLE PUMPKIN SALAD
2 tablespoons olive oil
2 garlic cloves, crushed
600 g pumpkin, seeded, cut into thin wedges
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 large red capsicum, seeded, thickly sliced
1 red onion, cut into thin wedges
80 g baby spinach leaves
1 handful coriander leaves
2 tablespoons lemon juice
2 tablespoons Greek-style yoghurt
1 tablespoon almond dukkah

Preheat the oven to 180ºC.
Combine the oil and garlic in a small bowl.
Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.
Place capsicum and onion in a different bowl.
Add remaining oil mixture.
Toss to coat. Season.
Cook vegetables for approximately 8 minutes.
Allow to cool.
Arrange spinach on a serving platter and top with vegetables and coriander.
Drizzle with lemon juice and top with dollops of yogurt.
Sprinkle with almond dukkah.
Photo:  Louise Venter

BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH AND PUMPKIN SEEDS
500 g butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper

For the vinaigrette:
1 ½ tablespoon olive oil
1 ½ tablespoon white balsamic vinegar
1 tablespoon honey
½ tablespoon minced shallots
2 teaspoon Dijon mustard
salt and fresh black pepper

For the salad:
Baby spinach, washed and spun dry
¼ cup raw, hulled pumpkin seeds
3 tablespoon pomegranate pips or more(or dried cherries or cranberries)
¼ cup Camembert cheese cut in blocks (Gorgonzola)

Preheat the oven to 200°C.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 – 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, pomegranate pips, and the cheese.
Drizzle the dressing over each salad and serve immediately.
Photo: Alta Gunter Van Dyk

CABBAGE SALAD
3 small cabbages, finely chopped
1 bunch spring onions, finely chopped
1 packet shaved almonds, roasted
2 packets 2 min noodles, roasted
½ packet (½ cup) sunflower seeds, roasted

DRESSING
½ cup oil
1 tablespoon soya sauce
½ cup sugar
¼ cup brown grape vinegar
½ cup boiling water
1 chicken stock cube

Combine all dressing ingredients and blend well.
Mix cabbage and spring onions.
Pour over dressing and roasted ingredients just before serving.
Recipe and Photo: Jacqueline Duvenage

FESTIVE SUMMER SALAD
250 ml partboiled long grain rice
1 small onion, chopped
1 each red- and green pepper, seeded and cut into strips
6-8 radishes, sliced
1 small cucumber, sliced
1 small pineapple peeled, cored and sliced
125 ml sliced celery
1-2 carrots scrapped and julienned
65 ml seedless raisins
125 ml French salad dressing
2 avocados, peeled and diced
1 medium apple, cored and sliced
65 ml chopped nuts

Prepare the rice according to pack instructions. Allow to cool. Combine all the ingredients accept avocado, apple and nuts, in a large salad bowl. Pour the salad dressing over and toss lightly. Allow to stand for 30 min. Lightly toss in avocado and apple and sprinkle chopped nuts over just before serving.
Recipe posted by Rina Kleinhans