Starters Soups Salads recipe served on a plate, by Shaka's Beach Bar & Grill
Jul 14 2026
Restaurants›Shaka's Beach Bar & Grill›Starters Soups Salads Recipe

Starters Soups Salads Recipe

Inspired by Shaka's Beach Bar & Grill
Time1h
Serves4

Make Starters Soups Salads Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Tomato Basil Soup

Simple Kale Caesar Salad

Warm Lentil and Herb Salad

Method

Classic Tomato Basil Soup

  1. 1

    Prepare Vegetables

    Heat a large saucepan over medium heat and add olive oil. Add diced onion and chopped carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.

  2. 2

    Build the Soup

    Stir in tomato paste and cook 1 minute. Add crushed tomatoes (or chopped fresh tomatoes) and stock. Bring to a gentle simmer, scraping any browned bits from the bottom of the pan. Add sugar, salt, and pepper. Simmer uncovered for 15–20 minutes to blend flavors.

  3. 3

    Finish with Basil and Cream

    Remove from heat and stir in fresh basil leaves. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Return to low heat and stir in cream if using. Adjust seasoning with additional salt, pepper or sugar to taste.

  4. 4

    Serve

    Ladle hot soup into bowls and serve with crusty bread or crostini. Garnish with a drizzle of olive oil and a few small basil leaves if desired.

Simple Kale Caesar Salad

  1. 5

    Make the Dressing

    In a small bowl or jar, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, minced anchovies (if using), olive oil, and cracked black pepper until smooth and emulsified. Taste and adjust salt if needed.

  2. 6

    Prepare the Kale

    Place torn kale in a large bowl. Pour about half the dressing over the leaves and massage the dressing into the kale with your hands for 1–2 minutes—this softens the leaves and reduces bitterness.

  3. 7

    Assemble Salad

    Add grated Parmesan and croutons to the massaged kale. Toss with remaining dressing until evenly coated. Finish with a final grind of black pepper and additional Parmesan if desired. Serve immediately.

Warm Lentil and Herb Salad

  1. 8

    Cook Lentils

    Place rinsed lentils and water or stock in a medium saucepan. Bring to a boil, then reduce to a simmer. Cook uncovered until lentils are tender but hold their shape, about 20–25 minutes. Drain any excess liquid and transfer lentils to a large bowl to cool slightly.

  2. 9

    Prepare Dressing and Mix

    While lentils cook, whisk together olive oil, red wine vinegar, lemon zest, salt and black pepper in a small bowl. Stir in finely chopped shallot. Pour warm dressing over warm lentils so flavors absorb. Add chopped parsley and mint and toss to combine.

  3. 10

    Finish and Serve

    Fold in crumbled feta if using. Taste and adjust seasoning with more salt, pepper, or vinegar. Serve warm or at room temperature as a starter or side.

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