Swiss Chard Salad

A raw swiss chard salad? Have I gone mental? Hey, don’t judge it before you’ve tried it kale eater. ¬†Ah, Swiss chard! What a glorious leafy green. ¬†Its so pretty to look at, has a nice flavour and grows into giant monstrosities. ¬†Well if I’m going to be honest mine would have been so impressive if those gosh darn birds didn’t get a hold of them.

This salad is inspired by mexican flavours, because you know I cant get enough of mexican, but filled with all those healthy, good for you and yummy raw vegetables your body just craves after binging on all those burritos or nachos or anything else that’s just going to stick on your bum.

SWISS CHARD SALAD Р 1 large salad

Swiss Chard Salad


  • 1 medium bunch swiss chard, washed and chopped into bite sized pieces. Remove the ribs
  • 1 large tomato, washed and diced
  • 1 sweetcorn, fresh kernels
  • 1 green pepper, chopped
  • 1 avocado, chopped
  • 5 peppadews, thinly sliced
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/4 lime juice
  • zest of 1 lime
  • 1 tsp liquid sweetener
  • 4 tbsp chopped coriander


Toss the chard, tomato, corn kernels, green pepper, avocado, peppadews and coriander together.

In a small bowl mix the garlic, olive oil, lime juice, zest  and sweetener.  Taste and adjust dressing for desired taste.

Pour over salad and toss.  Refrigerate or serve immediately

Peppadew Butternut Salad

I’m in a deep love affair with peppadew. On a sandwich, salad or just eaten out of the jar, I just love the amazing taste explosion, that gives me instant heart eyes. ¬†In an attempt to eat peppadew with everything, I had to make this deliciously refreshing, satisfying, oh, so yummy salad.


This butternut salad, is a take on traditional potato salad, but with non of the tradition. ¬†We bought a whole lot of butternut and they’ve just been sitting around waiting to be made into wonderful things, and with Carl’s potato allergy, they were just destined to become a potato substitute.

This is a great recipe for a picnic or a barbecue.




  • 1 large butternut squash, peeled, de-seeded and chopped into bite size chunks.
  • 1 small red onion, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 4 peppadews, finely chopped
  • 1/2 tsp smoked paprika – optional
  • 1 tbsp peppadew brine
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste


Place the butternut squash in a medium/large pot, pour water in the pot, to just cover the squash.  Bring to boil.  Boil until tender 5 Р10 minutes. Drain and let cool.

In a small bowl combine the mayonnaise, peppadews, paprika, brine and salt and pepper.

Place the butternut into a bowl, add onions, and parsley.

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Pour over the mayonnaise and fold in. Refrigerate until cold.