Restoration of Balance

Winter is going, going, gone. Spring is here.

Last time I talked about how in Namibia we seem to have two seasons: hot and cold. You sneeze once, and poof, spring is gone, the unbearable heat is back.

This is when balance is needed. It’s a time of renewal, not just for nature, but for our plates as well. It’s about finding harmony in our diets, embracing the vibrancy of spring and preparing ourselves for the energetic days of summer.

‘You are what you eat’ has never been more true than when the shift is in the air.

In Namibia, we’re fortunate to have an abundance of fresh produce as the seasons change. Markets overflow with cucumbers, tomatoes, peppers and leafy greens, all of which are perfect for creating light, nourishing meals that help our bodies transition smoothly into the warmer months – especially a wide variety of salads.

One of the best ways to restore balance in your diet during this time is by incorporating more raw, plant-based foods. These foods are rich in water content, helping to hydrate the body as the heat increases.

They’re also full of vitamins, minerals and antioxidants that can help boost your energy levels and support your immune system.

A simple yet delicious way to do this is by making fresh salads that combine crisp vegetables with legumes and light, flavourful dressings.

Trust me, with salads it’s all about the dressing! Salads are incredibly versatile, easy to prepare and perfect for lunch or as a side dish at dinner.

As we continue to move from winter to the warmer months, embracing lighter, more hydrating meals like a salad will help restore balance to our diets and our bodies.

It’s a simple yet powerful way to nourish ourselves, drawing from the bounty of the Namibian spring to prepare for the vibrant summer season.

Great as a meal on its own, but also the perfect companion.

In this salad, cool, crunchy cucumber contrasts beautifully with creamy chickpeas, while honey dressing adds a touch of sweetness that’s perfectly balanced by the acidity of lemon and vinegar.

The fresh herbs and optional feta cheese elevate the flavours, making each bite a refreshing reminder of the spring and summer days ahead.

Cucumber and Chickpea Salad with Honey Dressing

Ingredients:

For the salad:

ν 1 large cucumber, thinly sliced

ν 1 can (400g) of chickpeas, drained and rinsed

ν 1 small red onion, thinly sliced

ν 1 cup cherry tomatoes, halved (optional)

ν 1/4 cup fresh parsley, chopped

ν 1/4 cup fresh mint, chopped

ν 1/2 cup feta cheese, crumbled (optional)

ν Crushed pine nuts

For the honey dressing:

ν 2 tablespoons honey

ν 1 tablespoon lemon juice

ν 2 tablespoons olive oil

ν 1 tablespoon apple cider vinegar

ν Salt and pepper to taste

Instructions:

1. Start by slicing the cucumber thinly; place the sliced cucumber in a large salad bowl.

2. Drain and rinse the chickpeas under cold water, then add them to the bowl with the cucumber. Next, thinly slice the red onion and halve the cherry tomatoes, adding them to the mix. Sprinkle the chopped parsley and mint over the salad. If you’re using feta cheese, crumble it over the top.

3. In a small bowl or jar, whisk together the honey, lemon juice, olive oil and apple cider vinegar. Season with salt and pepper to taste. If you like a little more zing, feel free to adjust the amount of lemon juice or vinegar.

4. Pour the dressing over the salad and toss everything together until the vegetables and chickpeas are well coated. Taste and adjust seasoning if necessary.

5. Sprinkle the pine nuts on top and serve the salad immediately for a fresh, crisp texture. This salad pairs wonderfully with a grilled sandwich, meats, fish or as a light main dish on its own. It’s also perfect for picnics or as a side dish at a braai.