Salads For The Season Ahead
Summer is almost here — and with it, those breezy evenings outside that feel a little like a holiday. This month, Glow with Liv brings you two vibrant, flavour-forward salads that are as effortless to prepare as they are beautiful to serve.
Fresh, light and full of punchy colour, they come together seamlessly in your favourite Styleware Nesting Bowls — from prep to plate to tomorrow’s lunch. Perfect for warm nights, easy entertaining, and the almost-summer days ahead.
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.
Featured Products
4-Piece Set
Eucalyptus
Speckle
Dune
