Rika Theron 
8 portions

3 large red apples, washed, cored and diced,
50 ml lemon juice,
3 large green apples, washed, cored and diced,
200 ml raisins,
150 ml mayonnaise,
250 ml walnuts, chopped,
salt & pepper,
410 g pineapple pieces, drained and 25 ml syrup reserved,
1 large lettuce, washed and separated into leaves.

Combine apples and lemon juice in a small bowl, stir well to coat, set aside.  Place raisins, walnuts, mayonnaise and pineapple pieces in a separate bowl, add reserved pineapple syrup, stir well, add seasoning.  Line a large salad bowl with lettuce leaves.  Shred remaining lettuce, add to mayonnaise mixture.  Drain apples, stir into mayonnaise mixture.  Spoon into lettuce-lined bowl, garnish with parsley.  Cover and refrigerate.  Serve within 1 hour of completion.




400g can Lucky Star Pilchards in Tomato
1 red pepper, cut in half
1 yellow pepper, cut in half
1 green pepper, cut in half
2 cups noodles (macaroni, twist or small shells)
4 tablespoons oil
2 tablespoons vinegar
2 tablespoons chopped fresh basil
250g button mushrooms, finely sliced
1 bunch spring onions, chopped
salt and ground black pepper
lemon juice

Drain the pilchards; keep the sauce. Heat the oven grill. Place the peppers, cut side down, onto a roasting pan and place under the grill for about 15 minutes until the skins are charred. Cover with clean, damp towel and set aside for about 10 minutes to cool. Remove and discard the skins and seed, then slice the peppers. Cook the noodles in lightly salted water for 10 to 12 minutes until cooked but still firm to the bite. Drain. Mix together the oil, vinegar and basil in a large bowl, then stir in the sauce from the can of pilchards. Add the warm pasta, sliced roasted peppers, mushrooms, spring onions and flaked pilchards. Season with salt and pepper and a good squeeze of lemon juice. Toss the salad to mix, and serve immediately or cover and chill in fridge for a couple of hours before serving.

Banting-friendly potato-style cauliflower salad


For the salad:
150-185ml quality mayonnaise (or use homemade, recipe below)
7.5ml (1 tsp) ready made mustard
Salt and freshly ground black pepper
1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled
1 onion, finely chopped
125ml (1/2 cup) peas, fresh or defrosted
2 pickled cucumbers, finely chopped
3 hard-boiled eggs
Handful fresh chives, snipped

For the homemade mayonnaise:
1 extra-large egg, well chilled
5ml (1 tsp) vinegar
Finely grated zest of 1 small lemon
125ml (1/2 cup) extra virgin olive oil
Salt and pepper, to taste

To make the mayonnaise: Using a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making.
To make the salad: Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop. Top with chives and remaining sliced or halved boiled egg.

Roasted Fennel, Red Onion, and Orange Salad










1 large or 2 small fennel bulbs (about 1 pound untrimmed)

1 medium red onion

1 small navel orange, scrubbed

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

Position a rack in the center of the oven and heat to 400 degrees F   –  180 C   (375 degrees  –   convection    – 175C). Line a heavy-duty rimmed baking sheet with parchment paper (this prevents the oranges from sticking to the pan).

Trim the fronds from the fennel. Stand a bulb on its base on the cutting board and cut it in half lengthwise, cutting from the core end to the stem end. (If the bulb is more oblong than round, as some are, you will create two halves that are thinner and flatter rather than thicker and bulbous.) Use a paring knife to remove most of the core from each half (no need to get it all out). Lay each half flat on the cutting surface and cut crosswise into 1/4-inch-thick crescent-shaped slices. Toss onto the baking sheet and repeat with the second fennel bulb if you have two.

Cut the onion in half, cutting from root to stem end. Peel and remove the root end from both halves. Slice the onion halves crosswise into 1/4-inch-thick half-moons and add to the fennel.

Next, slice about 1 1/2 inches off each end of the orange and reserve (you’ll use these later to squeeze over the salad). Stand the orange up on one cut end and cut it lengthwise in half, and then cut each half lengthwise in half again, leaving you with 4 pieces. Arrange each quarter with cut side down and slice crosswise into 1/4-inch-thick quarter-moon-shaped pieces.

Add the orange to the fennel and onion. Drizzle the olive oil on top and season well with salt and plenty of pepper. Toss to coat and arrange as best you can in an even layer on the baking sheet.

Roast, stirring with a spatula after 15 minutes to ensure even cooking and again every 10 minutes or so. The vegetables close to the edge of the pan will brown more quickly than those in the center, so stirring and then shaking the pan to restore an even layer helps everything cook at the same rate. Continue roasting until the vegetables and orange are tender and the outer edges are beginning to caramelize, 25 to 45 minutes.

Transfer to a serving dish (I like to use a wide, shallow bowl). Let cool for at least 15 minutes or to room temperature. Squeeze the juice from one of the reserved orange ends over the salad and taste. If it tastes a little flat, add a pinch of salt and squeeze the other orange piece over it. Drizzle with a little of your best olive oil and serve warm or at room temperature.

Recipe & Source  food52.com/recipes

Maak die vorige dag slaai (Day before salad)


Spring onions



Baby Marrow – gerasper

Petit Pant ertjies


Sout en peper


Hargekookte eiers – gerasper



Pak lae in bak

Sit Gladwrap (kleef plastiek) oor en bêre in die yskas

Maak die vorige dag slaai


Spring onions



Baba murg pampoentjies (Baby Marrow) – gerasper

Petit ertjies


Sout en peper


Hargekookte eiers – gerasper



Pak lae in bak

Maak toe met kleefplastiek en bêre in die yskas

Blue Cheese salad dressing

Makes 1 cup (250ml), about four servings

If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.

The touch of red wine vinegar gives the dressing a little extra acidity, and if you don’t mind the faint pink color, you can use that in place of the lemon juice or white wine vinegar. I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.

Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

115g blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup (60g) sour cream, regular or lowfat
1/4 cup (60ml) buttermilk
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar

In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Spoon over wedges of very cold Iceberg lettuce or use as a dip. Garnish with additional chives, crumbled or sliced bacon, and some freshly ground black pepper.

Blue cheese dressing can be made up to three days ahead and refrigerated.

Waldorf Salad

green apple, cut into thin slices and
sprinkled with lemon juice
1 red apple, cut into thin slices and
sprinkled with lemon juice
2 celery sticks, thinly sliced
80ml walnuts, lightly roasted and roughly chopped
handful salad leaves
6 slices ham

125ml crème fraîche or yoghurt
10ml white wine vinegar
10ml wholegrain mustard
handful parsley, chopped
pinch of salt

Toss all of the salad ingredients together. Whisk together the dressing ingredients and season with salt and ground black pepper. Toss the dressing into the salad and serve.

Thai beef salad

200g PnP Instant Noodles Beef
250g PnP Butchery Rump Steak
15ml (1 tbsp) PnP Extra Virgin Olive Oil
salt and freshly ground black pepper, to taste
1 PnP Red Pepper, julienned
2 PnP Carrots, julienned
1 red onion, peeled and julienned
1 small PnP Red Cabbage, sliced

60ml (¼ cup) lime juice
30ml (2 tbsp) PnP Extra Virgin Olive Oil
30ml (2 tbsp) fish sauce
10ml (2 tsp) PnP Brown Sugar
10ml (2 tsp) PnP Crushed Chilli, Ginger and Garlic
handful fresh PnP Coriander, chopped + extra, to serve

sesame seeds, to serve

Cook the noodles according to packet instructions. Set aside to cool. Heat a griddle pan or braai over medium-high heat. Drizzle the steak with the olive oil and season with salt and pepper. Sear the steaks until done to your liking. Remove from heat, cover with foil and set aside to rest, 5 minutes, before cutting into thin slices. For the dressing, whisk all of the ingredients together in a small jug. Place the steak slices on a serving tray. In a large bowl, combine the red pepper, carrots, onion, red cabbage and noodles. Top the steak with the salad ingredients and drizzle over the dressing. Garnish with coriander and sesame seeds to serve.