After weeks of festive indulgence, the start of the New Year typically hails the start of detox season — a time of cleansing. But, even though January is now coming to a close, and the New Year is officially in full swing, that’s no reason to ditch your mindful eating goals. Luckily for those trying to turn over a new leaf, eating clean doesn’t have to be boring. “Innovative combinations of nutrient rich vegetables, proteins, fruits and herbs can be very tasty,” explains The Table Bay’s Executive Chef Keshan Rambarun. “Choosing your ingredients mindfully and in the right combinations can leave you feeling deeply satisfied after a meal while giving your health and immunity a boost.”

To help keep you committed to your path of healthy eating, chef Rambarun has created a health and energy boosting Detox Salad that is sure to get your mouth watering. Packed with flavour, this salad incorporates the health-giving benefits of kale, good-for-the-heart avocado, as well as antioxidant-rich pomegranate seeds and pumpkin seeds.

Detox Salad

Ingredients (serves two)

4 Small radishes sliced thinly
6 Cherry tomatoes cut in halves
10 ml Virgin Olive oil
1 Small bunch of kale
1 Avocado
50g Micro herbs or baby salad leaves
1 tbsp Coriander leaves, picked
6 Strawberries (thinly sliced)
2 Small white turnips (thinly sliced)
60ml Pomegranate arils
2tbsp Pumpkin seeds, dry and toasted
1 Lime
Salt & pepper to taste

Method

1. Preheat oven to 2200C

2. Lay the radish slices and tomato halves on a parchment lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper and bake for 5 minutes until soft.

3. Strip the kale leaves from the stems and tear the leaves into bite sized pieces. Place the kale and chopped avocado in a large bowl. Use your hands to massage and squeeze the avocado into the kale for 2 to 3 minutes, until the kale is dark green and slightly wilted. Arrange the kale in a serving dish.

4. Peel the avocado and remove the stone. Cut thin slices into the avocado and fan the slices onto the serving dish.

5. Layer the herbs, strawberry and turnip slices, as well as the roasted radishes and tomatoes over the kale.

6. Garnish with the pomegranate arils and pumpkin seeds.

7. Squeeze the juice of the lime over the salad, drizzle with olive oil and season to taste with salt and pepper.

Of course, if you don’t have time to make this delicious salad on your own you can still enjoy chef Rambarun’s Detox Salad at The Table Bay Hotel. Pop into the hotel for Camissa Brasserie’s Harvest Table lunch sittings between 12:00 and 14:30 from Tuesdays to Fridays where the salad will be in the cast of colourful salads served. In addition to salads and cold starter dishes, there is an evolving hot buffet with an array of satisfying dishes. The cost per head is R260. Guests can choose to end their meal with an indulgent signature dessert for an additional R40 per person. Booking is essential on TableBayDining@suninternational.com or 021 406 5988.

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