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Rainbow buddha bowl with stone fruit

South African rainbow superfood salad bowl

Ingredients 15
Servings 4
Time 20 mins


  • 6
    South African plums
  • 2
    South African peaches or nectarines
  • 100
    fine green beans - trimmed and halved
  • 1
    red pepper - deseeded and sliced
  • 1
    medium carrot - grated
  • 1
    yellow pepper - deseeded and sliced
  • 2
    young spinach leaves
  • 100
    red cabbage - shredded
  • 1
    medium beetroot - peeled and grated
  • 80
    plain cashew nuts
  • 2
    sesame seeds
  • For the dressing:
  • 3
    olive oil
  • 2
    lemon juice
  • 1
    Dijon mustard


4 mins

Halve and pit the plums and peaches or nectarines, then slice them.


Blanch the fine beans in boiling water for 3-4 mins.


Rinse with cold water, then drain well.


Arrange the fruit and vegetables on plates or in shallow serving bowls, following the colours of the rainbow with the red pepper, grated carrot, peaches or nectarines, yellow pepper, green beans, spinach, red cabbage, beetroot and plums.


Toast the cashew nuts and sesame seeds in a dry frying pan until lightly browned.


Sprinkle over the salads.


For the dressing, combine the olive oil, lemon juice and mustard.


Season and spoon over the salads. 


Cook’s tip: For extra protein, serve topped with hard-boiled egg, grated Cheddar, crumbled feta cheese or sliced mozzarella – or choose tofu for a vegan diet.

Recipes reprinted with the permission of Beautiful country Beautiful fruit.



Read more on: vegetables  |  food24  |  salads  |  fruit


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