Burrata Salad

A fresh and vibrant dish featuring creamy burrata cheese and a delightful mix of seasonal fruits and greens. Perfect as a starter or a light meal.

Ingredients:

• Burrata cheese
• Rocket leaves
• Heirloom tomatoes
• Strawberries
• Stone fruit (peaches)
• Prosciutto
• Figs
• Orange segments

Method:

1. Grilling the Fruits:

Start by preheating your grill or grill pan to medium-high heat. Slice the peaches and strawberries in half, removing any pits or stems. Lightly brush the cut sides with a little olive oil to prevent sticking and enhance flavor. Place the fruits cut-side down on the grill. Grill them for about 3-4 minutes, or until you see nice grill marks and the fruits are slightly softened. This process not only enhances their sweetness but also adds a lovely smoky flavor to the salad. Once grilled, remove them from the heat and allow them to cool slightly before slicing them into smaller pieces if desired.

2. Tossing the Salad:

In a large mixing bowl, combine the freshly grilled peaches and strawberries with a generous handful of rocket leaves. The peppery flavor of the rocket beautifully complements the sweetness of the grilled fruits. Gently toss them together to ensure the leaves and fruits are well mixed, but be careful not to bruise the rocket leaves. This will help to create a light and airy texture in your salad, making every bite enjoyable.

3. Adding the Remaining Ingredients:

Next, add the vibrant orange segments, figs, and heirloom tomatoes to the bowl. To prepare the orange segments, use a sharp knife to cut away the peel and pith, then slice between the membranes to release the segments. This technique, known as "supreming," helps to make the salad visually appealing and easy to eat. Cut the figs into quarters and halve the heirloom tomatoes to maximize their flavor distribution throughout the salad. Toss all the ingredients gently until they are well combined, ensuring that each element is evenly distributed for a burst of flavor in every bite.

To Finish and Serve:

In a beautiful serving bowl, carefully place the mixed salad, allowing it to maintain a nice height for presentation. The colors of the fruits and vegetables should be vibrant and inviting. Now it’s time to elevate this dish: tear the burrata cheese into pieces and nestle it on top of the salad. The creamy texture of the burrata will melt into the warm fruits and greens, creating a delightful contrast. Next, drape the prosciutto slices elegantly over the salad, allowing them to curl slightly for visual appeal. Finally, add a few generous shavings of Parmesan cheese to enhance the flavor profile, followed by a drizzle of high-quality balsamic vinegar. This adds acidity and sweetness that ties the whole dish together beautifully.

Serve immediately to enjoy the fresh flavors and creamy textures. Pair this salad with crusty bread or a light white wine for an elevated dining experience.

Nutritional Value:

Burrata:
Creamy and rich in flavor
Source of calcium

Rocket Leaves:
High in vitamins A and C
Low in calories

Heirloom Tomatoes:
Rich in antioxidants
Heart-healthy

Strawberries:
High in vitamin C
Contains antioxidants

Prosciutto:
Source of protein
Rich in flavor

Figs:
High in fiber
Contains essential vitamins

Oranges:
Excellent source of vitamin C
Hydrating and refreshing

Important Info:

In this age we are living in, we ought to watch what we eat and what we contribute to our health. This salad is a health champion with all the ingredients having a variety of nutrients.

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The Champion's Granola

A nutritious and convenient breakfast option, this granola is perfect for those who don’t have time for a sit-down meal. Rich in seeds and fruits, it's a healthy grab-and-go choice!

Ingredients:

2 cups oats
100g mixed nuts
100g raisins
100g almond flakes
100g coconut flakes
100g sunflower seeds
100g pumpkin seeds
50g quinoa (both red and white)
50g salted butter
5 tablespoons honey

Method:

1. Mixing the Ingredients:

In an oven tray, mix all the ingredients except the butter.

2. Baking:

Preheat the oven to 150°C (302°F). Bake for 30 minutes, mixing every 8 minutes to prevent burning (especially the coconut flakes).

3. Adding the Butter:

Add the butter at the end to give the granola a light golden brown gloss.

Serving Suggestion:

Best served with double fat plain yogurt and a fresh berry medley (strawberries, gooseberries, and blueberries) with a squeeze of honey.

From the palm of our hands straight to your palate. Your health and tasty food are our priority!

The Palm-Made Salad

A nutritious, protein-rich dish with vibrant textures and flavors, perfect for any meal. This salad pairs well with your choice of grilled beef fillet, chicken, fish, or salmon.

Ingredients:

• 60g Lentils (boiled until tender)
• 60g Quinoa (boiled, fluffy, and separated)
• 60g Bulgur (boiled until soft, with a slightly chewy texture)
• Broccoli (blanched for 3 minutes, then charred for added flavor)
• Roasted Sweet Potato (cut into bite-sized pieces, roasted until golden brown)
• Handful of Wild Rocket (fresh, crisp leaves)
• Beef Fillet (grilled to your preferred temperature)
• 25g Toasted Seeds (a mix of pumpkin, sunflower, or sesame seeds)

Dressing:

1 tablespoon Honey
2 tablespoons Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Vinegar (balsamic or apple cider vinegar)

Method:

1. Boiling the Grains:

Boil lentils, quinoa, and bulgur in separate pots until tender. Drain and let cool.

2. Blanching and Charring the Broccoli:

Blanch broccoli in boiling water for 3 minutes, then transfer to ice water. Char the broccoli in a hot pan or grill for added flavor.

3. Roasting the Sweet Potato:

Preheat the oven to 200°C (400°F). Peel and dice sweet potato into cubes, toss with olive oil, and roast for 20-25 minutes.

4. Grilling the Beef Fillet:

Season the beef fillet with salt and pepper. Grill to your preferred temperature (suggested medium-rare: 3-4 minutes per side).

5. Toasting the Seeds:

Toast seeds in a dry pan until golden and fragrant.

Assembling the Salad:

In a large mixing bowl, combine lentils, quinoa, bulgur, roasted sweet potato, and charred broccoli.

Whisk together honey, olive oil, Dijon mustard, and vinegar to create the dressing. Pour over the mixture and toss gently.

Transfer to a serving bowl, sprinkle toasted seeds on top.

Arrange the grilled beef fillet slices on top. Substitute with grilled chicken, fish, or salmon for alternatives.

Important Info:

In this age we are living in, we ought to watch what we eat and what we contribute to our health. This salad is a health champion with all the ingredients having a variety of nutrients.

*** Please drop down your review on our website and tag us on all our socials ***

For collaboration, send us an email.

Summer Kale Salad

This vibrant salad is packed with different textures, combining crunchy, crispy, nutty, and flavorful tastes. It’s perfect as a main course.

Ingredients:

• Kale
• Sunflower Seeds
• Pumpkin Seeds
• Toasted Pecan
• Pomegranate Seeds
• Red Cabbage
• Red Apples
• Sweet Potato Crisps

Dressing:

• 8 ml Olive Oil
• 10 ml Honey
• 6 ml Mustard

Method:

1. Preparing the Kale:

Remove kale from the stem, wash thoroughly, and chop into bite-sized pieces. Place in a mixing bowl and season with salt and pepper, tossing gently to incorporate flavors.

2. Assembling the Salad:

Chop the red apple into quarters, remove the core, and add to the bowl. Then, place the kale in a serving bowl and layer the remaining ingredients on top, finishing with red cabbage and sweet potato crisps.

3. Making the Dressing:

In a small bowl, whisk together olive oil, honey, and mustard until well combined. Drizzle over the salad and toss gently to coat evenly.

Nutritional Value:

Kale:
High in Vitamin C

Pomegranate:
Rich in Fiber

Nuts & Seeds:
Omega-3 fatty acids, protein, and fiber

Red Apples:
High in Vitamin C & Antioxidants

Red Cabbage:
Good protein source, vitamins C, K, B6, and potassium

Sweet Potato:
High in Fiber & Essential Vitamins

Honey:
Rich in Carbohydrates & Antioxidants

Important Info:

This salad is packed with nutrients, making it a perfect balance of flavor and health benefits.

Ensure to wash your kale, cabbage, and apples before use. Tossing the leaves in the dressing enhances moisture and flavor balance.

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