The heat is here. We are averaging 30°C this coming week, with the temperature only scheduled to get hotter. The diet, therefore, has to change.
From heavy to light. From comforting to refreshing. With temperatures often climbing high, the idea of heavy, rich dishes can be less appealing.
Instead, summer calls for meals that are cooling, nutritious and quick to prepare. Salads are incredibly versatile, filled with bright flavours, and can be made into a meal on their own with the right ingredients. But we know we love meat, so it has to show up somehow.
Whether you’re planning a braai or looking for a quick lunch, salads are a go-to. And as I always say, the dressing makes the salad! One of my favourite summer combinations is pairing a crisp, colourful salad with a protein to round out the meal. Today, I’m sharing a simple but delicious recipe that is light, energising, and bursting with flavours that balance beautifully on a hot summer day.
Pork/Chicken Schnitzel with a Crisp Green Salad Ingredients: Method: Fresh Green Salad Ingredients: Dressing Instructions:.
