Keep things fresh with this simple but sumptuous summer fare.
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Tortillas with roasted vegetables
Costs: under R85
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Oven temperature: 200°C
Ingredients:
- 2 large baby marrows, julienned
- 1 aubergine, sliced
- 1 red onion, cut into wedges
- 1 red sweet pepper, julienned
- 200g cherry tomatoes
- 15ml olive oil
- 2 rounds of feta cheese, cubed
- 1 tin chickpeas, drained
- 4 tortillas
- pesto
- salad leaves for serving
- Toss the vegetables in the olive oil and season to taste with salt and pepper. Then arrange in a single layer in a roasting pan and roast for 25 minutes, or until cooked. Carefully stir in the feta cheese and chickpeas, and allow to cool slightly.
- Slice the tortillas in half and heat on both sides in a dry frying pan. Spread a generous layer of pesto on each half, then divide the vegetables among them. Add some salad leaves, fold closed, and serve immediately.
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Bacon and beetroot salad with warm citrus dressing
Costs: under R75
Serves: 4
Preparation time: 25 minutes
Cooking time:10 minutes
Ingredients:
- 30ml olive oil
- 250g thick bacon rashers, diced
- 50ml freshly squeezed orange juice
- 1 red chilli, finely chopped
- handful of mixed baby salad leaves
- 4 cooked beets, quartered
- 2 oranges, cut into segments
- 2 carrots, julienned
- 100g almonds, roasted
- 100ml dried cranberries
- Heat the oil in a large frying pan and fry the bacon until crisp. Add the orange juice and chilli, sauté for about 30 seconds and remove from heat.
- Arrange the baby salad leaves, beets, orange segments, carrots and bacon on a serving platter and sprinkle the almonds and cranberries over. Then drizzle the warm pan juices over and serve immediately.
Top Tip: Pansies will complement the beetroot beautifully, addding colour and flavour.
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Chicken pasta salad
Costs: under R85
Serves: 4
Preparation time: 25 minutes
Cooking time:15 minutes
Ingredients:
- 500g shell or screw noodles
- 4 celery stalks, thinly sliced
- 1 bunch spring onion stalks, thinly sliced
- 2 smoked, filleted chicken breasts, sliced
- 200ml peanuts, chopped
- 1-2 large avocados, sliced and sprinkled with lemon juice
- baby salad leaves
Dressing
- 50ml red wine vinegar
- 150ml olive oil
- 1 garlic clove, bruised
- 10ml mustard
- 20ml chopped herbs
- Cook the pasta according to the package instructions until al dente.
- Meanwhile, mix the dressing ingredients and pour half over the drained, cooked pasta. Stir through and allow to cool.
- Mix the rest of the salad ingredients into the pasta, drizzle the remaining dressing over, stir through and serve.
Top Tip: Add nasturtium flowers for colour and a bit of a bite.
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Potato salad
Costs: under R90
Serves: 4
Preparation time: 35 minutes
Cooking time:30 minutes
Ingredients:
- 750g baby potatoes
- 2 kippers or smoked mackerel fillets
- crisp salad leaves
- 1 cucumber, ribboned
- 200g asparagus, blanched
- 6 eggs, cooked, shelled and halved
- handful of sorrel leaves and flowers
Dressing:
- 60ml cream
- 15ml olive oil
- 5ml capers
- 20ml dill, chopped
- Boil the potatoes in salted water until done, while beating together the dressing ingredients. Drain and halve the potatoes, and stir through the dressing; allow to cool.
- Shallow-fry the kippers or mackerel fillets until cooked, then flake. Arrange the salad leaves on a serving platter and top with the potatoes, fish, cucumber, asparagus and eggs. Sprinkle the sorrel leaves and flowers over, and serve immediately. The sorrel is a good substitue for fresh lemon juice that will liven up the salad.
Credits
Article by Johané Neilson, photographs by Francois Oberholster