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Thousand Hour Sunshine Salad

This gorgeous summer salad is packed full of sweet fruits and fresh greens.


  • 150g chunky bread pieces 

  • 3 tbsp olive oil

  • Salt and pepper 

  • 1 punnet red or yellow grape tomatoes

  • ½ cup orange juice  

  • 2 tbsp honey 

  • 1 tbsp ginger, minced 

  • 1 garlic clove, minced 

  • 2 tbsp white wine vinegar 

  • 1 tsp Dijon mustard 

  • ¼ cup virgin olive oil 

  • 200g fresh peas        

  • 1 punnet strawberries, sliced

  • 1 zucchini, peeled into ribbons      

  • Zest of 1 lemon

  • 1 green apple, shaved        

  • 100g goats cheese, crumbled

  • 4 cups of mixed leaves and herbs such as sorrel, endive, lettuce, nasturtiums, pineapple sage flowers, basil, parsley, rocket


  • 1.

    Preheat the oven to 180°c. Remove the crust of the bread and roughly tear into large croutons.

  • 2.

    Toss the croutons in the olive oil and salt and pepper, place on a baking tray and bake in the oven until golden for about 15 minutes. Allow to cool.

  • 3.

    Combine the orange juice, honey, ginger and garlic into a small saucepan and simmer over a moderate heat until reduced by half.

  • 4.

    Allow to cool completely then mix with the vinegar, mustard and olive oil.  Season with salt and pepper and set aside.

  • 5.

    Blanche the peas in boiling water for 2-3 minutes and refresh in cold water, drain and set aside.

  • 6.

    Arrange all of the greens, herbs, peas and tomatoes onto a platter, with the tomatoes cut into halves.

  • 7.

    Scatter over the ribbons of zucchini, the apple and strawberries and drizzle the dressing over the salad, topping it off with the lemon zest, goats cheese and the crunchy croutons.

  • 8.

    Serve with a chilled glass of Lindeman’s Early Harvest Sparkling


For more information on the Lindeman’s Early Harvest range, visit

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