You South Africa You Salads

SERVES 6 Preparation time 20 min Cooking time 5 min INGREDIENTS HERB PESTO ◗ 20g fresh coriander◗ 15g fresh parsley◗ 2 garlic cloves, sliced◗ 10g fresh ginger, peeled and sliced◗ 2 red chillies, seeded and sliced◗ 180ml (¾c) toasted sunflower seeds◗ juice of 1 lemon – about 45ml (3T)◗ grated zest of 2 lemons◗ 10g fresh mint, stems removed◗ 125ml (½c) olive oil◗ pinch of salt SALAD ◗ 1 Cos lettuce, cut into wedges (don’t remove the stem)◗ 2-3 green apples, thinly sliced◗ 1 avocado, cubed TO SERVE ◗ 4 bacon rashers, grilled◗ 1 celery stalk, julienned◗ large handful of toasted walnuts or almonds 1 Herb pesto Put the coriander, parsley, garlic, ginger and chillies in a food processor and chop finely. 2 Add the sunflower seeds, lemon juice, zest and mint leaves and process until the sunflower seeds are roughly chopped. 3 Add…

SERVES 6-8 Preparation time 10-15 min INGREDIENTS DRESSING ◗ 125g strawberries, cut in chunks◗ 15-20ml (3-4t) castor sugar◗ 30-45ml (2-3T) berry vinegar◗ 60ml (¼c) olive oil◗ 60ml (¼c) berry juice SALAD ◗ mixed young salad leaves (including beetroot leaves)◗ 250g strawberries, pomegranate arils and red figs◗ 1 avocado, cut into strips◗ bunch of radishes, sliced◗ bunch of red spring onions, trimmed◗ handful of walnuts or pistachio nuts◗ 50g Black Forest or Parma ham◗ blue cheese, crumbled (optional)◗ 2-3 seed tortillas 1 Dressing Purée the strawberries and sugar in a food processor until smooth. Add the rest of the dressing ingredients and process until smooth. Chill until needed. 2 Salad Arrange the salad leaves on a large salad platter or board, top with the fruit, avocado, radishes and spring onions and pour the dressing over. 3 Sprinkle the nuts over and…

SERVES 4 Preparation time 10 min INGREDIENTS DRESSING ◗ 20ml (4t) chopped garlic chives◗ 250ml (1c) plain yoghurt◗ 25ml (5t) fresh cream◗ salt and pepper SALAD ◗ 200g mixed salad greens and herbs such as mustard cress, basil and watercress◗ 100g blue cheese, such as Gorgonzola, broken into pieces◗ 50ml roughly chopped pecan nuts◗ 1 large avocado, sliced◗ 6 fresh figs, quartered 1 Dressing Mix the ingredients and set aside. 2 Salad Rinse the salad greens and herbs under cold running water and gently pat dry. Arrange in a serving bowl or on a platter. 3 Arrange the blue cheese, nuts, avocado slices and fig quarters on top, pour the dressing over and serve. COLLIN DU PLESSIS, McGREGOR, WESTERN CAPE…

SERVES 6 Preparation time 20 min Standing time 1 hour Cooking time 10 min INGREDIENTS PICKLING LIQUID ◗ 200ml rice vinegar◗ 60ml (¼c) water◗ 100ml sugar◗ 1 star anise◗ small piece of fresh ginger◗ 1 chilli PICKLE ◗ 125g fresh strawberries◗ 60g radishes, thinly sliced◗ 1 red onion, thinly sliced SALAD ◗ ½ red cabbage, finely shredded◗ 2-3 nectarines or red plums, halved or cut into wedges◗ 250g fresh strawberries◗ 4-5 radishes◗ 125g goat’s milk cheese, sliced (optional) TO SERVE ◗ ½ cucumber, cut into ribbons using a vegetable peeler◗ handful of pecan nuts, toasted (optional)◗ handful of red onion sprouts 1 Pickling liquid Put all the ingredients in a saucepan and heat to boiling point, stirring until all the sugar has dissolved. 2 Pickle Put the ingredients in a bowl and pour the pickling liquid over. Leave to stand for 1 hour or until completely cooled. 3…

SERVES 6 Preparation time 20 min Cooking time 30 min INGREDIENTS DRESSING ◗ juice of 1 lemon◗ 5ml (1t) grated lemon zest◗ 5ml (1t) crushed garlic◗ 80ml (⅓c) olive oil◗ 30ml (2T) honey◗ pinch of salt SALAD ◗ ½ cauliflower, broken into florets◗ salt◗ olive oil◗ butter◗ 250g assorted white mushrooms, sliced if large and whole if small◗ lemon juice◗ 3 pears, thinly sliced TO FINISH ◗ 230g cream cheese, rolled into balls then rolled in chopped fresh parsley to coat◗ toasted almond flakes◗ onion sprouts Preheat the oven to 200°C. Grease a baking sheet with olive oil. 1 Dressing Mix the ingredients in a jar and shake well. 2 Salad Arrange the cauliflower on the baking sheet, season with salt, sprinkle a little oil over and roast until just done and still firm. Set aside to cool. 3 Heat a generous amount of butter…

SERVES 6 Preparation time 20 min Cooking time 20 min INGREDIENTS DRESSING ◗ 1 can (110g) granadilla pulp◗ 1 red chilli, chopped◗ 30ml (2T) rice vinegar◗ 60ml (¼c) orange juice◗ 45-60ml (3-4T) olive oil◗ 45ml (3T) chopped fresh coriander CHIPS ◗ 3 orange sweet potatoes, sliced paper-thin◗ salt◗ olive oil SALAD ◗ 1 pineapple, peeled and sliced paper-thin◗ 125g fresh Cape gooseberries, halved if you like◗ 4-6 baby carrots, halved◗ lengthways TO SERVE ◗ handful of toasted pumpkin seeds Preheat the oven to 200°C. Grease a baking sheet with olive oil. 1 Dressing Mix the ingredients. 2 Chips Arrange the sweet potato slices in a single layer on the baking sheet, season with salt and sprinkle olive oil over. Roast until cooked and the edges start to turn brown. Allow to cool. 3 Salad Arrange the pineapple slices on a serving plate and sprinkle the gooseberries over.…