Johannesburg - Poppy Ntshongwana simply loves food. So when the opportunity cropped up to prepare healthy spring salads with me in the Angela Day Kitchen, she was thrilled.
The radio DJ and Audi brand ambassador admits she barely cooked this winter. “Other people may turn to food for comfort in winter, but I tend to hibernate and avoid the kitchen when it’s cold,” she says.
Ntshongwana grew up eating traditional Xhosa foods, which consisted of a lot of meat and starch, but in her teenage years she decided to become a vegetarian. It was fashionable, she says.
As she got older she realised the health benefits of this lifestyle and even tried being a strict vegan. However, she found it too difficult to sustain.
These days she likes to keep a healthy balance by eating fish and dairy.
A style icon, Poppy has won awards for her stylish outfits so she’s very conscious of keeping her figure trim.
Her favourite vegetables are butternut and sweet potato.
She absolutely loves avocados, and was thrilled that one of the salads we prepared contained some.
She enjoys entertaining friends and said these salads would go down a treat at her next dinner party.
PRAWN AND CHICKPEA SALAD
Serves 4
500g cooked prawns
1 bunch of spring onions, sliced
2-3 tomatoes, seeded and diced
1 red pepper, diced
400g can of chickpeas,
drained and rinsed
60ml shredded basil leaves
125g wild rocket leaves
150g feta cheese, cubed
Dressing
60ml olive oil
30ml lemon juice
5ml chopped garlic
10ml honey
salt and pepper
1 small red chilli, seeded and chopped
Combine the prawns, spring onions, tomatoes, peppers and chickpeas and toss to combine.
Mix in the basil. Add three-quarters of the dressing and mix well.
Cover your serving plate with rocket. Spoon over the prawns mixture, scatter over the feta and drizzle with remaining dressing.
DRESSING: Mix all the ingredients together.
SMOKED TOFU SALAD WITH COCONUT DRESSING
Serves 4
Dressing
50ml coconut cream
15ml peanut oil
10ml sesame oil
5-10ml fish sauce
15ml lemon juice
30ml sweet chilli sauce
10ml honey
Salad
500ml water
3ml salt
250ml quinoa, rinsed well
15ml olive oil
200g smoked tofu, diced
1 yellow pepper, diced
125g baby tomatoes, halved
half an English cucumber,
halved and sliced
125ml chopped fresh parsley
125ml chopped fresh mint
125ml toasted coconut flakes
DRESSING: Combine all the ingredients and mix well.
SALAD: Bring the water and salt to a boil in a medium saucepan. Add quinoa and return to the boil. Reduce to a simmer, cover and cook until the water has been absorbed – 15-20 minutes.
Spread the quinoa on a baking sheet to cool for 10 minutes.
In the meantime, heat the olive oil in a pan and fry the cubes of smoked tofu until golden. Drain on paper towel.
When the quinoa is cool, combine with the tofu and remaining ingredients and pour over the dressing.
Mix well and transfer to a serving bowl. Sprinkle with coconut flakes.
SMOKED SALMON SALAD
Serves 4
Dressing
80ml plain yoghurt
10-15ml horseradish sauce
15ml finely chopped dill
15ml lemon juice
pinch of salt
Salad
150g mixed salad leaves
150g smoked salmon or trout, roughly torn
125g cherry tomatoes, halved
100g black olives, pitted
edible flowers (optional) to decorate
DRESSING: Combine all the ingredients and mix well.
SALAD: Arrange the salad leaves on a platter and add the salmon and remaining ingredients.
Drizzle with the dressing before serving.
SPINACH AND STRAWBERRY SALAD
Serves 4
500g fresh baby spinach
250g strawberries, hulled and sliced
1-2 avocados, diced
125g feta cheese, crumbled
60ml sliced almonds, toasted
half a red onion, thinly sliced
Poppyseed Dressing
60ml avocado or olive oil
15ml apple cider vinegar
30ml honey
10ml poppy seeds
10ml Dijon mustard
salt and pepper
SALAD: Toss all ingredients together until combined.
Pour over the dressing and transfer to a serving platter.
DRESSING: Whisk all ingredients together until combined. - The Star