Category Archives: Salad
Chickpea Salad
Here is a quick and easy chickpea salad recipe.
Salwaa’s Chickpea Salad
From My Kitchen To Yours – keeping our heritage alive since 2011!
In a salad bowl mix the following:
A can of drained chick peas
1/2 cucumber cut into small cubes pieces
1 large chopped tomato
Add 1/4 tsp each paprika, salt, pepper, garlic powder and mixed herbs.
Add a good squeeze of lemon juice and 1 tablespoon olive oil.
Mix well and enjoy a refreshing and delicious salad.
Garnish with fresh chopped coriander.
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Tuna Salad
Salwaa’s Tuna Salad
I remember my mother making this salad often in summer at lunch time. Instead of tuna she would use tin salmon as well. Absolutely delicious as a light lunch of a hot summers day. Perfect to pack in your picnic box too for those lazy days out.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 tin tuna, drained
1 finely chopped onion
1 – 2 finely chopped green chillies
1/2 each finely chopped mixed peppers (robot peppers / bell peppers)
Salt and freshly ground pepper to taste
Mayonnaise
Feta cheese
4 boiled eggs
Method:
Mix the above ingredients, excluding the hard boiled eggs, in a large serve bowl.
Season with salt and freshly ground black pepper to taste.
Mix with a generous amount of mayonnaise, according to your taste.
Garnish with small blocks of feta cheese and hard boiled egg cut in quarters.
Serve with crusty bread, crisps and a fresh garden salad.
Variation: Boil 1/2 packet of pasta of choice as per packet instruction and mix together for a tuna pasta salad.
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Baked Beans Salads
Here’s two versions of my popular baked beans salads which I always serve as a side dish when braaing (bbq’ing)
I often served baked beans salad with crispy fried chicken as well. Makes a filling and delicious accompaniment.
My kids enjoys the left over baked beans salad on toast for breakfast as well. It even taste better the next day!
Recipe One:
Salwaa’s BBQ Baked Beans
Sauté one medium chopped onion in little oil.
Add a finely chopped cloves of garlic
Add 1 tin of baked beans
1 heap teaspoon BBQ / braai spice
1 teaspoon smoked paprika
2 tablespoons BBQ / brown sauce
2 tablespoon Mrs Balls sauce (original or Jalapeño flavour)
Mix well and simmer for 10 minutes on medium heat.
Recipe Two:
Sweet and sour bean salad. Serve as a side with braai (BBQ) or as a light meal with toast.
Ingredients:
1 tin (410g) baked beans
1 Tbsp oil
1 small onion, peeled and finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, grated
1 – 2 green chillies, finely chopped
1 tsp roasted masala / leaf masala
½ tsp turmeric / borrie
3 Tbsp chutney (Mrs Balls or similar)
1 Tbsp vinegar
1 tsp sugar (optional)
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Method:
Heat the oil in a deep medium size saucepan. Add the onions, sauté. Cook until light golden brown. Add the green pepper, garlic, roasted masala, turmeric and cook for 1 minute adding a bit of water if necessary to prevent it sticking.
Add the remaining ingredients including the baked beans. Stir and warm over medium heat. Serve as a side with braai or on a slices of toast.
Variation: Use smooth apricot jam instead of the chutney.
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Spicy Corn Salad
Salwaa’s Spicy Corn Salad
Serve this delicious spicy corn salad as a side dish with your favourite braai. Alternatively add 200g pre-cooked prawns or chicken cubes for a delicious light lunch.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
2 tbsp oil
1/2 onion, finely chopped
7 curry leaves
1/2 green pepper
1/2 tsp coriander / koljana
1/2 tsp cumin / jeera
1/2 tsp turmeric
1/2 – 1 tsp crushed chillies
1/4 tsp salt or too taste
1 Tbsp chopped dhanya
1 tin corn / or you may use frozen sweet corn
Method:
Braise the onion in the oil until translucent. Add all the remaining ingredients except the corn and dhanya. Stir fry the spices for about a minute, don’t add water. Drain the excess water from the corn before stirring the corn and chopped dhanya into the spices. Allow the corn to heat up before serving.
served with mash, tomato and frikkadel
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Coleslaw Salads
Here I share with you a couple of lovely Heritage Day Braai coleslaw recipes
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Salwaa Coleslaw 1
2 cups of shredded cabbage
1 Granny Smith apple grated or cut in small pieces for that extra crunch
Handful of raisins / sultanas
3-4 TBSP of mayonnaise / plain yoghurt for a healthier option
Mix thoroughly and enjoy
Alternatively try this one:
Coleslaw 2
In a bowl grate 2 – 3, Granny Smith ( green ) apples
Cover grated apples with 2 tablespoons freshly squeezed lemon juice and mix well.
Finely chop 1/4 green cabbage
Finely chop a few purple cabbage leaves.
Grate 2 carrots
Finely chopped onion
Pinch of salt
Mix it all together with some mayonnaise
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CHICKPEA CHAAT
This is a very easy recipe to prepare, and quite an aromatic dish. Use as a side dish for your braai (BBQ)
Serves 4
Ingredients:
1 tin of boiled chick peas (240g)
1 large potato cut into small cubes
1 small onion chopped small
10ml olive oil
1 heaped teaspoon jeera/coriander powder
¾ teaspoon salt
½ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon ginger
2 table spoons lemon juice
1 teaspoon sugar
Half tin chopped tomato about 200g
1 cup plain yogurt
Fresh Coriander leaves to garnish
Method:
Boil cubed potato till tender
Heat oil in a pan and add ginger and onion and sauté till onions are transparent but not brown
Add tin of chickpeas to onion and ginger along with the salt, turmeric, jeera/coriander powder and chilli powder
Stir well and add in lemon juice and boiled potatoes to the pan.
Then add the chopped tomatoes along with the teaspoon of sugar and allow to simmer for about 5 minutes on a medium heat. Allow chickpea and potato mixture to cool slightly.
Transfer mixture to another dish and mix in the plain yogurt
Garnish with fresh coriander.
CHICKPEA CHAAT
CHICKPEA CHAAT
This is a very easy recipe to prepare, and quite an aromatic dish.
Serves 4
Ingredients:
1 tin of boiled chick peas (240g)
1 large potato cut into small cubes
1 small onion chopped small
10ml olive oil
1 heaped teaspoon jeera/coriander powder
¾ teaspoon salt
½ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon ginger
2 table spoons lemon juice
1 teaspoon sugar
Half tin chopped tomato about 200g
1 cup plain yogurt
Fresh Coriander leaves to garnish
Method:
Boil cubed potato till tender
Heat oil in a pan and add ginger and onion and sauté till onions are transparent but not brown
Add tin of chickpeas to onion and ginger along with the salt, turmeric, jeera/coriander powder and chilli powder
Stir well and add in lemon juice and boiled potatoes to the pan.
Then add the chopped tomatoes along with the teaspoon of sugar and allow to simmer for about 5 minutes on a medium heat. Allow chickpea and potato mixture to cool slightly.
Transfer mixture to another dish and mix in the plain yogurt
Garnish with fresh coriander.
CHICKPEA CHAAT
Cape Malay Cooking & Other Delights - Salwaa Smith 
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