Sunsational Summer Salads

 

Sunsational Summer Salads

What a glorious summer. Enjoy summer’s bounty of juicy plums, sun ripened tomatoes, and fresh sweet corn with these easy salads. Taste the sun with Kato.

 

Plum and Pistachio Salad

For a light lunch, serve this salad with ciabatta bread that has been sliced, rubbed with garlic and olive oil and quickly toasted on a hot BBQ grill or griddle pan.

Serves 4

 

7 ripe Black Doris plums- hacked away from stones and roughly chopped (about 2 cups)

2 heaped tablespoons (about 15 g) of shelled salted pistachios 

80g feta- crumbled

2 large handfuls of rocket or mesclun leaves

2-3 tablespoons of Kato Balsamic Dressing to taste

 

Pound the pistachios a little in a pestle and mortar or else roll them up in a tea towel and bash them with a rolling pin. Don’t pulverise them, just break them up a bit.

Mix gently with other ingredients. 

Dress salad just before serving.

 

Corn Wheel Salad

This salad is great served as a side to chicken. It can all be toasted quickly on the BBQ or stove-top and then assembled. 

Serves 4

 

3 corn cobs – husk removed

2 flour tortillas

½ head of butter crunch lettuce- separated, washed and dried

5-6 big dollops of Kato Roast Red Pepper Relish 

5-6 big dollops Kato aioli

 

Par-boil corn cobs in a large pot of salted boiling water.

Remove and allow to cool.

Slice into wheels about 1 cm thick.

Rub corn wheels with a little olive oil & toss onto a hot BBQ grill or griddle pan. 

Turn over so that both sides have scorched lines on them.

Meanwhile, toast tortillas.

Rip up crisp tortillas and mix on a platter with corn wheels and dollops of Kato Roast Red Pepper Relish and Kato aioli

Serve immediately.

 

Alternative: Use any fresh stone fruit. 

 

Tomato Salad

This salad is so simple, yet so good served as a side The deep red of the tomatoes is set off beautifully by the green of the chermoulla dressing.

Serves 4

 

6 tomatoes - sliced

½ small red onion- sliced thinly

Kato Chermoulla Dressing

A little salt to season

 

Arrange sliced tomatoes and onion on a flat platter & season lightly with salt.

 

Drizzle with the Kato Chermoulla Dressing just before serving.

 

Quick Start Ideas

For a fresh twist on nibbles and dip try:

 

Cool wedges of iceberg lettuce with a bowl of Kato Chermoulla Dressing for dipping.

 

A bunch of French breakfast radishes with Kato Aioli. 

 

Halved roma tomatoes or a pile of sun dried tomatoes with Kato Caramelised Onion and Cranberry Pate Pop-out and a knife for spreading.

 

Recipes by Elizabeth Oosterman 2008