Add summer salad to your braaivleis and sunny skies

SUMMER is the perfect time to serve salads, especially after the Christmas excesses, and today we share three quick and easy recipes for some of my favourites.

Each of the recipes is very distinct and rather different to the usual South African salads.

Because of the protein that the fish provides, my salmon and caperberry salad with creme fraiche and dill can easily be a light lunch in its own right. You could even plate it individually as a starter.

The second recipe – for orange, red onion and olive salad – is a Spanish favourite of my husband, Salvelio’s.

It goes especially well with a rich main course like pork as the acidity of the citrus balances the richness beautifully.

The third recipe – for baby gem lettuce with garlic and smoked paprika-infused olive oil – is strictly for garlic lovers!

I was taught how to make it by my brother-in-law, Stephanus, who lives in the Spanish city of Cordoba, where this dish is popular.

The hot oil, smoked paprika and pungent garlic transforms the humble baby gem into so much more – it almost tastes more like a vegetable when done in this way.

I love the different variations of green you get when you slice open a baby gem lettuce. Add to that vividness the intensely coloured, smoky garlic and Spanish paprika dressing and it becomes elevated to a great side dish or even a tapa.