Glow With Liv: Two Fresh Salads For Summer

Long evenings, warm breezes, dinners outside that somehow feel like holidays. This month, Glow with Liv brings us two vibrant, flavour-packed salads made for easy entertaining and long summer nights. They’re fresh, light, and come together beautifully in your favourite Styleware Nesting Bowls. Prep, toss, serve, and enjoy whatever’s left for tomorrow.

A golden, crispy, sweet-and-savoury salad that balances fresh mango and avocado with salty halloumi and spiced roasted chickpeas. It’s satisfying without feeling heavy and comes together in under 30 minutes.

Ingredients

1 mango, diced
1 medium avocado, diced
1/2 cucumber, deseeded and diced
1/4 red onion, thinly sliced
1 block of halloumi
1 tin chickpeas, drained
1 tsp garlic powder
1 tsp smoked paprika
1 tsp sweet paprika
1 large handful of kale
Small bunch of fresh parsley
Salt and pepper

Dressing:
1 tsp honey
1 level tsp Dijon mustard
2 tsp olive oil
Juice of half a lemon

Method

Toss the chickpeas with garlic powder, smoked paprika, sweet paprika and a pinch of salt. Add a drizzle of olive oil and stir to coat. Roast at 210°C for 15–20 minutes or until crisp.

While the chickpeas roast, whisk together the dressing ingredients, adjusting to taste with a little more honey or lemon if needed.

Grill the halloumi in a splash of olive oil until golden.

Combine all salad ingredients in a large bowl. Add the crispy chickpeas, pour over the dressing, toss gently, and serve immediately.

Bright, zesty and beautifully refreshing, this salad is all about seasonal citrus layered with creamy burrata, crunchy seeds and fresh mint. It looks impressive on the table and tastes even better.

Ingredients

1 small box arugula, baby kale or spinach
1 grapefruit
2 cara cara or navel oranges
2 blood oranges
1 burrata ball, torn into smaller pieces
1/3 cup pomegranate arils
1/4 cup finely chopped pumpkin seeds
2 tbsp finely chopped mint
Olive oil
Balsamic glaze
Salt and pepper

Method

Slice the ends off each citrus fruit. Place flat-side down and cut away the peel and pith. Slice into thin rounds.

Arrange the greens on a large platter. Layer over the citrus slices, burrata, pomegranate arils, pumpkin seeds and mint.

Finish with a generous drizzle of olive oil and balsamic glaze. Season with salt and pepper to taste.