Almost Summer-salad

Prep time: 5 min
Making time: 20min
Servings: 1 large salad


  • 1 slice of 100% rye bread
  • 200g Long-stem broccoli
  • 200g rosa tomatoes
  • 100g baby spinach
  • 15g wild rocket
  • 2 clemengold mandarins
  • 80g pomegranate pips
  • 1 Red salad onion


  • Fresh rocket or flower sprouts

Salad dressing

  • 2 tbsp Olive oil
  • 1 heaped tbsp Creamed Honey
  • 2 tsp Caramel essence
  • Balsamic vinegar
  • 1 tsp Oryx wine Salt
  • 1 tsp Ground black pepper


  • Pre heat oven to 200’C
  • Rinse the broccoli stems and cut rye bread sliced into small blocks
  • Prepare a baking tray with non-stick spray.
  • Arrange broccoli and rye bread on tray and drizzle with olive oil
  • Bake for 10-15min toll broccoli stems are light brown and bread is crispy
  • Set aside to cool off
  • Start by creating a base with the spinach and rocket, then cut the red salad onion in rings and arrange on top
  • of that, add the rosa tomatoes and broccoli,
  • Cut the mandarins into wheels and add on top, finish off with rye bread croutons and pomegranate.
  • Mix all the salad ingredients and stir well
  • Drizzle over salad just before serving and enjoy

Chef Izelle Hoffman – Lifestyle chef