Marigold Salad – Being the end of year I thought it would be fitting to look back and pay tribute to the fashion colour of 2012 – yellow! Trendsetters and futurists announced some 16 months back that yellow was the new gold…and so it was…rays of sunshine yellow in all manners and forms seemed to permeate many aspects of my life in 2012 – bringing warmth, happiness and vibrancy. It is definitely the colour of life and most undoubtedly changed the fashion scene in 2012.
About two months ago I attended a garden workshop by Matt Allison at the Secret Festival and he inspired me to relook my herb and veggie garden and to add lovely marigolds to it. It is incredible … these Marigolds have brought dollops of rich hues to my back yard. A few weeks later, I had enough freshly grown salad leaves and aromatic herbs to feed my hubby and my housekeeper’s whole family. What a joy.
I made a summery marigold salad today and to complement the luscious leafy, freshly picked salad I made a pineapple and ginger dressing. Wow, so healthy, so fresh, so yellow and summery. Enjoy!
- Rocket leaves
- Basil leaves
- Marigold flowers
- Cos leaves
- Mango slices
- Pineapple slice
- Yellow patty pans sliced
- Sunflower seeds
- Cooked fresh corn
- Pineapple + ginger dressing
- 100g Fresh pineapple
- 1t Olive oil
- 62.5ml White vinegar
- 125ml Honey
- ½t Freshly grated ginger
- 1 Mint leave chopped
- Pinch of salt
- Lemon zest of half a small lemon
- For Dressing - Fry the pineapple in the oil for about two minutes.
- Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
- Lastly add the lemon zest - let it cool down and serve with salad.
- For salad - mix ingredients together and serve with dressing.
jy weet hoe lank sit ek nou al met die slaai in my kop – uiteindelik het ek dit gemaak 🙂
So, so verskriklik mooi!! Jy is geniaal!!