I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
This salad is Perfect for Summer, or any time of the year, and complements any type of Entertaining.
At the Moment, We in South Africa, are in the latter parts of Summer. The days are still long, hot and sweaty😥 Johannesburg has been as HOT as any other part of our beautiful country. Thankfully not as Uncomfortable as the coastal regions, but energy sapping weather nonetheless.
It’s on days like these that slogging away in a Hot Kitchen, is a BIG NO-NO for me and I’m sure the same applies for many others out there.
So this salad proved to be just what I needed, just a tiny bit of exertion of boiling the potatoes and eggs. And the rest was just throwing it all together. With this Recipe I went for Minimum effort but Maximum Flavour and Taste.
It is perfect for all types of weather, and may be served as a Lunch option , a Starter or a Side Dish at a Dinner. We South Africans LOVE a Braai… so this is just as perfect for outdoor entertaining, my take to a normal Potato Salad we seem to always fall back on;).
So here’s hoping you all give this recipe a try out soon, and will be glad to receive feedback and your thoughts about it in the comments below👍
(💕 FOODEVA MARSAY 💕 )
All in One Salad with a Tangy Cream Cheese Salad Dressing
(A Foodeva Marsay Recipe )
2 medium Potatoes, Cut into quarters and Boiled in salted water until soft.
1-2 extra Large Eggs boiled.
1 can Chickpeas, rinsed and drained, season chickpeas, with salt, pepper, 1 Tablespoon Lemon Juice and 1 Tablespoon Olive Oil.
Layer on a platter
~A mix of Lettuce leaves
~Cucumber Slices (as little or more as preffered)
~Red and Yellow Bell Peppers, Julienned (as much as preffered)
~Onions sliced into rings (I used 3 slices, and seperated the rings.)
~1 Tomato cut into quarters/chunks (Cocktail Tomatoes work just as well)
~ Now add the quartered boiled potatoes, boiled eggs cut in quarters and lastly sprinkle the chickpeas on top.
~Spoon over the Salad dressing just before serving.
Tangy Cream Cheese Salad Dressing
( A Foodeva Marsay Recipe )
3 Tablespoons Cream Cheese
1 Tablespoon Sour Cream
1 Tablespoon Mayonnaise
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
2 Tablespoons Water
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
1 good pinch of Sugar
1 Tablespoon Finely Chopped curly Leaf Parsley
~whisk all the above ingredients until a smooth consistency is reached.
Easy Peasy 😉
☆ For a thinner consistency salad dressing, add more water a teaspoon at a time, until the desired consistency you want is reached.
☆ Do also check the seasoning after adding more water.
☆ Any amounts of salad ingredients may be used, and the Chickpeas are optional, or maybe substituted with any Legumes preffered.
☆ The salad layering maybe done earlier and kept in the refrigerator for later use, the potatoes and eggs are perfect served in the salad , either cold or warm.
Now all that’s left to do is…
SIT BACK, CHILL AND ENJOY
( 💕 FOODEVA MARSAY 💕 )