The weather in the Southern Hemisphere is warming up as we approach the festive season, which means more time spent outdoors with loved ones. The al fresco dining table at Singita Castleton, shaded by the branches of the marula tree overhead, makes the perfect location for a casual summer meal. The table is laden with freshly baked breads, cured meats, homemade preserves and ice cold drinks, but the spread wouldn’t be complete without a deliciously crisp salad. Chef Calum Anderson shares his recipe for a crunchy yellow salad that complements a simple, mezze-style lunch; perfect for the whole family:

YELLOW SALAD

Ingredients – what you need:

½ punnet yellow cherry tomatoes
1 large yellow pepper (bell pepper/capsicum)
2 small yellow pattypan squash
¼ pineapple
1 cup fresh sweetcorn, cut off the cob
4 baby corn
1 lemon
4 tablespoons olive oil
Salt and pepper to taste

Method – what to do:

Prepare the vegetables:
- Slice the cherry tomatoes in half
- Slice the pepper very finely into long strips
- Slice the patty pans thinly into rounds
- Core the pineapple and slice thinly
- Blanch and refresh baby corn in iced water and then cut in half length ways
Add all the ingredients to a bowl, along with the sweetcorn.
Mix salad together with a squeeze of fresh lemon juice, a drizzle of olive oil and season to taste.

Serves 4

Singita Castleton is an exclusive use lodge set within 45,000 acres of private reserve at Singita Sabi Sand. The property comprises a main house with communal living spaces, and accommodation located in six individual cottages within the grounds, catering for up to 12 people. Facilities include a vast garden, swimming pool, wine cellar, gym, tennis court and spa treatment room, all of which overlooks a popular waterhole where animals regularly gather to drink. Discover more on our website.

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