Summer Salads

Summer is here and we’re enjoying watching the last spring blossoms turning into ripening fruits.

Our new summer menu in Babel is inspired by the abundance of colourful, edible flowers from our all-seasons garden. The kitchen and garden teams collaborate daily to decide what’s ready for harvesting. We are all getting involved in this, this way we all learn together.

Our famous colour-coded salads are still on the menu; we just added a fresh summer twist to all of them. You will find delicious slow-roasted tomatoes and strawberries on layers of pickled beetroot, radish and red onion in our red salad. A basil vinaigrette and Parmesan shavings bring all the flavours together in this beautiful salad.

Crunchy summer heirloom peas, sliced fennel, apple and pear forms the heart of our green salad. We add fresh asparagus, ripe avocado and an unexpected surprise with a scoop of pea and mint ice cream to make this a glorious green salad. Drizzled with our special Parma ham dressing for a unique flavour combination.

Our yellow salad is a melody of Carpaccio of pineapple topped with grilled and fresh sweet corn, carrots and butternut. Slices of Papino with citrus and half a granadilla topped with a cinnamon and medjool date dressing make this salad a wonderful tropical experience.

Give your own favourite green salad new life with this creamy avocado and orange yoghurt dressing (from the Babel cookbook).

In a blender combine ½ peeled avocado, juice of ½ a lemon, 15ml yoghurt, 125ml olive oil, 125ml fresh orange juice, zest of ½ an orange, ½ a small onion, 5ml French mustard. Blend until smooth. Season with salt and pepper to taste.