Seven Colours Sunday is a South African tradition that celebrates family, heritage and vibrant home-cooked meals. Named after the colourful array of dishes, each with a different flavour and hue, it’s a weekly feast that brings people together after church or for family gatherings. This seven colours salad is a fresh, modern take on this custom
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4-6 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFCut the beetroot wrap into strips approx. 6cm long and place in a medium-sized bowl. Drizzle 1 tbsp oil over, toss to coat then place the strips in the air fryer basket. Cook at 180°C for 5–10 minutes or until crisp, turning halfway.
Finely julienne the yellow capsicum and halve the cherry tomatoes. Thinly slice the radishes and separate the vegetables from the stir-fry mix into their colours.
To make the dressing, mince the garlic into a small jar and add 2 tbsp oil, soya sauce, sesame oil, red grape vinegar, honey, oregano, cumin and red chilli to the jar and shake to combine.
Once ready to serve, arrange the vegetables according to their colours and add the crispy beetroot wrap strips. Pour the dressing over and toss to combine before serving.
