SUMMER SALAD HERB MIX

SUMMER SALAD Herb Mix Uses and Recipes

Our Summer Salad Herb Mix offers endless possibilities for enhancing your warm-weather cuisine. For a simple application, sprinkle 1-2 teaspoons directly over prepared salads just before serving. Create a quick vinaigrette by combining 2 tablespoons of the herb mix with 100ml olive oil and 50ml white wine vinegar or lemon juice in a jar—shake well and drizzle over salads or use as a marinade for chicken or fish. Mix a teaspoon into softened butter for a delicious herb butter to top grilled corn or fresh bread. The herb blend also works wonderfully stirred into yoghurt or mayonnaise for an instant herb dip, folded into scrambled eggs, or sprinkled over roasted summer vegetables.

Mediterranean Quinoa Salad: Cook 200g quinoa according to package instructions and allow to cool. Toss with 1 diced cucumber, 200g halved cherry tomatoes, 100g crumbled feta cheese, 50g pitted Kalamata olives, and 1 diced red bell pepper. For the dressing, combine 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, and a 1 tablespoon Summer Salad Herb Mix. Drizzle over salad, toss gently, and refrigerate for at least 30 minutes before serving to allow flavours to blend.

Summer Herb Grilled Chicken: Mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, and 2 tablespoons Summer Salad Herb Mix to create a marinade. Place 4 chicken breasts in a shallow dish and pour marinade over, ensuring chicken is well coated. Cover and refrigerate for 2-4 hours. Grill chicken for 6-7 minutes per side until internal temperature reaches 75°C. Let rest for 5 minutes before slicing. Serve over mixed greens with a sprinkle of additional herb mix and a lemon wedge.

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