Last Days of Summer Salad
BY KUDI MARADZIKA.
For most of us Monday marked the beginning of the year's work week and boy its been tough. 🙀🙀 Afternoon siestas and snacks have suddenly been replaced by the drudgery and monotony of meetings and emails. The comfortable and relaxing mental lull have been forced back into mental preparedness and sharpness.
For most of us down here in South Africa the summer holidays are over. But why let go of the holidays? 😊We'll continue to live for the weekends and the delicious food that comes with it.
In celebration of all things delicious and summer inspired here's a recipe for a salad that is an ode to the holidays, the aptly titled Last Days of Summer Salad.
- 1 whole peach 🍑 sliced thinly
- 1/2 a fiberless mango cubed.
- 1/2 a cup of fresh mint
- 1 Mediterranean cucumber thinly sliced.
- 1 cup of baby spinach.
- Soft goat's cheese 🐐🧀
- 1 tablespoon of olive oil
- 1 tablespoon of pomegranate juice
- 1 tablespoon of mango juice
- Some balsamic reduction for dressing
- Ostrich fillet.
This is so easy you can do it with your eyes closed. 👀 Place the baby spinach, cucumber and mint in a bowl. Add the thinly sliced peach pieces and the mango. Add a drizzle of olive oil and some mango juice. Mix with your hands.
On a clean plate place the mixture in the middle in a pile worthy of a Chef's Table feature. 😊 Place generous pieces of goats cheese 🐐 around the mound. Stylishly drizzle pomegranate juice, mango juice and olive oil around the mound. Drizzle with some balsamic reduction. Place the place aside.
In a hot pan sear the ostrich then place on low heat for 10 minutes or more depending on how rare you like your meat.
Thinly slice the ostrich fillet and place on top of your salad mound.
You are ready to experience the last days of summer in a pleasant combination of flavors and textures in your belly. I'm going to eat mine as I read my Vacances and plan my next holiday! 😉
Till next time.