marigold salad + pineapple ginger dressing = painting a fitting tribute to the colour yellow
Being the end of year I thought it would be fitting to look back and pay tribute to the fashion colour of 2012 – yellow! Trendsetters and futurists announced some 16 months back that yellow was the new gold…and so it was…rays of yellow in all manners and forms seemed to permeate many aspects of my life in 2012 – bringing warmth, happiness and vibrancy. It is definitely the colour of life and most undoubtedly changed the fashion scene in 2012.
About two months ago I attended a garden workshop by Matt Allison at the Secret Festival and he inspired me to relook my herb and veggie garden and to add lovely marigolds to it. It is incredible … these Marigolds have brought dollops of rich hues to my back yard. A few weeks later, I had enough freshly grown salad leaves and aromatic herbs to feed my hubby and my housekeeper’s whole family. What a joy.
I made a summery marigold salad today and to complement the luscious leafy, freshly picked salad I made a pineapple and ginger dressing. Wow, so healthy, so fresh, so yellow and summery. Enjoy!
Yellow patty pans sliced
Cooked fresh corn
Pineapple + ginger dressing
100g Fresh pineapple
1t Olive oil
62.5ml White vinegar
1/2t Freshly grated ginger
1 Mint leave chopped
Pinch of salt
Lemon zest of half a small lemon
1. For Dressing – Fry the pineapple in the oil for about two minutes.
2. Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
3. Lastly add the lemon zest – let it cool down and serve with salad.
4. For salad - mix ingredients together and serve with dressing.