UCOOK
Chef Cola’s healthy, quick-to-prepare salad

Chef Cola’s healthy, quick-to-prepare salad

One of her favourite recipes - and delicious to eat - is her healthy, quick-to-prepare salad.
“The rule when making salads is to work with the freshest ingredients as possible. The power ingredient that stands out in this salad is beetroot, as it adds a nice sweet balance to the dish. Beetroot is also rich in calcium, iron and vitamins A and C and an excellent source of folic acid, fibre, manganese and potassium, so it really is a wonderful ingredient to include in your diet.”
Course Salad, starter

Ingredients
  

  • ½ head of lettuce, chopped
  • 1 large carrot, grated
  • 3 large tomatoes, chopped
  • ¼ onions, thinly sliced
  • ½ cucumber, julienned
  • 1 cup of beetroot, thinly sliced
  • ½ tsp salt
  • ½ tsp mixed herbs

Instructions
 

  • In a large bowl add the lettuce, carrot, tomatoes, onion and cucumber and toss to mix together.
  • In a heated pan add a knob of butter and then gently fry the thinly sliced beetroot (about 10 mins), adding the salt and dried mixed herbs before setting aside to cool.
  • Once cooled, add to the salad bowl and mix all ingredients together.Serve with dressing of your choice or enjoy as is.

Video

Keywords African Vegan on a Budget, Chef Cola, easy salad, healthy salad recipe, Nicola Kagoro, quick salad, Vegan Chef Africa, vegan salad

Recipes we’re loving:

Green Goddess Fizz

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Superfood Protein Smoothie Bowl

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.

Discovering 4 Cape indigenous ingredients

Discovering 4 Cape indigenous ingredients

Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary. 

Kelp Ravioli

Kelp Ravioli

Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Food that fuels your purpose

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.