# mango + marigold salad
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.
# mango + marigold
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!
# mango + marigold + corn + sunflower seed
# this pretty bug I found in my bed of leaves inspired me to add some pomegranates for fun
# pomegranates for fun
# my herb + veggie garden
mango + marigold salad with pineapple ginger dressing = painting a fitting tribute to the colour yellow
- 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.
After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.
My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂
green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
- For baking the baby marrow
- 400 g Baby Marrows
- 2T Olive Oil
- For the broken-cheesy-olive-melba-toast
- Melba toast – decide how many you want – I like plenty
- Handful of green olives - chopped
- 100g Peppery Chevin goats cheese
- Squeeze of lemon juice
- Other salad ingredients
- 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
- 1 Handful pumpkin seeds
- 1 Handful pistachios
- 1 Avocado sliced
- Few sprigs of parsley – torn
- Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
- Lemon infused olive oil
- 1 Lemon
- Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
- The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
- Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
- Serve with love.