The Perfect Summer Meal

The heat is here.

We are averaging 30°C this coming week, with the temperature only scheduled to get hotter.

The diet, therefore, has to change. From heavy to light. From comforting to refreshing.
With temperatures often climbing high, the idea of heavy, rich dishes can be less appealing. Instead, summer calls for meals that are cooling, nutritious and quick to prepare.

Salads are incredibly versatile, filled with bright flavours, and can be made into a meal on their own with the right ingredients. But we know we love meat, so it has to show up somehow.

Whether you’re planning a braai or looking for a quick lunch, salads are a go-to. And as I always say, the dressing makes the salad!

One of my favourite summer combinations is pairing a crisp, colourful salad with a protein to round out the meal.

Today, I’m sharing a simple but delicious recipe that is light, energising, and bursting with flavours that balance beautifully on a hot summer day.

Pork/Chicken Schnitzel with a Crisp Green Salad

Ingredients:

• 4 boneless pork chops/chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1 teaspoon salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• Oil for frying
• Lemon wedges (for serving)

Method:

1. Place the pork chops/chicken between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them gently until they are about one centimetre thick. This ensures even cooking and a tender texture.
2. Season both sides of the pork with salt, pepper, paprika and garlic powder.
3. In three shallow bowls, set up your breading stations. Place flour in the first bowl, whisked eggs in the second and breadcrumbs in the third.
4. Dredge each pork chop first in the flour, shaking off any excess, then dip it into the egg, and finally, coat it with breadcrumbs. Make sure each piece is thoroughly coated for a crispy finish.
5. Heat oil in a large skillet over medium-high heat. Fry the schnitzels one or two at a time, making sure not to overcrowd the pan. Cook for about 3–4 minutes on each side, until golden brown and cooked through.
6. Remove the schnitzels from the skillet and let them drain on paper towels. Serve with a wedge of lemon for an extra zing.

Fresh Green Salad

Ingredients:

• 1 cup cocktail tomatoes, halved
• 1 cucumber, thinly sliced
• ½ red onion, finely sliced
• 100g feta cheese, crumbled
• 2 cups mixed salad greens (baby spinach, rocket or butter lettuce works as well)
• 1 tablespoon fresh parsley, chopped (optional)

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss together the halved cocktail tomatoes, sliced cucumber and sliced red onion.
2. Add the mixed greens to the bowl. You can adjust the amount of greens depending on your preference. Baby spinach adds a mild, earthy note, while rocket brings a slightly peppery flavour that contrasts well with the sweetness of the tomatoes.
3. Add crumbled feta cheese over the top of the salad. The feta adds a creaminess and saltiness that pairs beautifully with the fresh vegetables.
4. In a small jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shake the jar well until the dressing is emulsified. Alternatively, whisk the ingredients together in a small bowl.
5. Drizzle the dressing over the salad just before serving. Gently toss everything together to ensure the vegetables and greens are evenly coated with the dressing.
6. Sprinkle fresh parsley over the top for a pop of colour and extra freshness.