Two of the famous goats at Fairview
Recipe from SJ Nel, Head Chef at Fairview’s Goatshed Restaurant
“Summer is on our doorstep and I’m thinking of bright and beautiful summer lunches, colourful medleys of flavours, textures and nutrients, nature’s bounty on a plate – crunchy salads with an array of garden-fresh seasonal produce and yummy accompaniments to take your salad to the next level served with freshly-baked artisanal bread and a refreshing wine that captures the essence of summer. One of my new all-time favourite summer lunches is Smoked Salmon Salad with Fairview Salada Blanc Cheese, mustard potatoes, strawberries, and a lemon zest, citrus and chia seed yoghurt dressing. During the season, we shall be serving this salad at the Goatshed as a ‘special’ with a complimentary glass of Fairview Darling Sauvignon Blanc.”
Irresistible
Serves 4
Layers of freshness meet a creamy base, with this show-stopping salad. Nestled on a zesty yoghurt-chia dressing, the smoked salmon, Fairview Salada Blanc, and strawberries create a colourful medley that feels as light as it is satisfying.
Ingredients
Salad
- Smoked salmon: 300g, thinly sliced
- Fairview Salada Blanc: 200g, cubed
- Small potatoes: 220g, boiled and cubed
- Cucumber: 200g, deseeded and cubed
- Baby salad leaves: 100g
- Strawberries: 250g, sliced
Mustard Dressing
- Wholegrain mustard: 1 tsp
- Dijon mustard: 1 tsp
- Olive oil: 40ml
- White wine vinegar: 1 tsp
- Lemon juice: 1 tsp
- Honey: 1 tsp
- Salt and pepper, to taste
Yoghurt & Chia Seeds Base
- Yoghurt: 100ml
- Chia seeds: 15g
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper, to taste
Method
Prepare the Yoghurt Base
In a small bowl, mix yoghurt, chia seeds, lemon zest, and lemon juice. Season with salt and pepper to taste and allow the mixture to sit for 5 minutes to thicken. Spread the yoghurt-chia dressing across the bottom of a large serving platter.
- Layer the Salad
Gently layer baby salad leaves over the yoghurt base, then add cubed potatoes, cucumber, and strawberries. Place smoked salmon and Fairview Salada Blanc cubes on top, allowing their vibrant colours to shine. - Make the Mustard Dressing
In another bowl, whisk together both mustards, olive oil, white wine vinegar, lemon juice, and honey. Season with salt and pepper. - Drizzle and Serve
Just before serving, drizzle the mustard dressing over the salad. The yoghurt-chia base adds a creamy bite with each forkful.
The Goatshed
GOATSHED at Fairview
Open Monday to Sunday 09h00 – 16h30
Email: goatshed@fairview.co.za
Tel: 021 863 3609
Book online: https://www.fairview.co.za/goatshed/