Blog Post

Green Things To Serve At Your St Patrick’s Day Braai

And there’s not a lettuce leaf in sight!

Rocket and Parmesan Salad

Rocket and Parmesan Salad - The Fire Works


100 g baby rocket
3/4 cup shaved parmesan
1/4 cup olive oil
2 tablespoons lemon juice


Place rocket and parmesan in a large bowl. Combine olive oil and lemon juice in a jug. Season with salt and pepper. Pour dressing over salad. Toss gently to combine. Serve!

Recipe from


Apple and Spinach Salad

Baby Spinach Salad - The Fire Works


300 g baby spinach
2 large apples (of your choice), cored and thinly sliced
Half a small red onion, peeled and thinly sliced
1 cup walnut halves, toasted
2/3 cup dried cranberries
150 g feta cheese

For the vinaigrette:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tbs lemon juice
1 tbs Dijon mustard
1 garlic clove, peeled and minced
A generous pinch of salt and black pepper
(Optional: 1 tbs honey to sweeten)


Add all vinaigrette ingredients together in a bowl and whisk to combine.  In a large bowl, add spinach, apples, red onion, walnuts, dried cranberries, and half of the feta. Drizzle with vinaigrette, and toss to combine. Serve immediately with remaining feta cheese.

Recipe from


Greek Green Bean Salad

Green Bean Salad - The Fire Works


500 g green beans, trimmed
Salt and pepper, to taste
Crushed red pepper flakes, optional, to taste
Crumbled feta cheese, to taste
2 tbs (or more to your liking) pitted olives, chopped

For the dressing:

2 tbs extra virgin olive oil
2 tbs lemon juice
1 to 2 cloves garlic, minced
2 tbs chopped fresh dill
1/2 tsp sweet paprika
Salt and pepper, to taste


Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, paprika, pinch of salt and pepper. Set aside.

Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes then, using tongs, transfer the beans from the still boiling pot of water to an ice bath for 5 minutes. Return the beans to the boiling water to finish cooking until tender – about 10 more minutes. Drain well.

Transfer beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well then pour over the green beans. Toss again to coat. Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

Recipe from