A local coffee roastery in Bloemfontein, Royal, invited Get It magazine to feast on summer with their head chef Othniel Edward, who prepared a colourful summer salad that will definitely brighten up your summer spirit!
Othniel has been cooking since his youth and his passion for cooking grew through watching cooking challenges. He has been a chef for eight years now, and he still draws inspiration from wherever he can.
“I love healthy food, like fresh fruit and vegetables which keeps one healthy,” he says
The Royal chef prepared a recipe, so that you too can enjoy an easy to prepare healthy fresh salad while you feast on summer:
You will need:
Lettuce
100g can tuna
30g sweet corn
1 boiled egg (medium-boiled)
Half an avocado, sliced
Lemon wedge
Olive 30g
Cherry tomatoes 30g
Vinaigrette dressing
Tuna Niçiose salad
Place the chopped bed of lettuce in a bowl. Cut boiled medium egg into 4. Slice whole olives. Drain Tuna and add slices of fresh avocado, cherry tomatoes, and a wedge of lemon on the side of the bowl with sweet corn.
Place all ingredients on the bed of lettuce, in a circular way around the bowl to show all the ingredients.
Vinaigrette Dressing
1 tsp Dijon mustard
1 tsp honey
1 tsp sugar
100ml vinegar
1 tsp black pepper
1 tbsp olive oil
½ tsp of salt
Place all ingredients in a bowl shake well and drizzle over salad and serve.
Compiled and photographed by Gypseenia Lion
