Abalimi Bezekhaya

Wasted 4 – Fashionably Rejected

SWISS CHARD

Further to the last conversation around the wasted skin and flesh, is it really waste that we are talking about? It is destined for the bin due to laziness, lack of interest, poor skills or cheap food and because it is destined for the bin, it is waste or perhaps we could call it the unwanted, shunned or fashionably rejected. It is still disrespectful and this introspect is needed.

Currently we are busy working on a number of projects and re writing a bunch of recipes. One idea we discussed is that we should not cut up anything new for creating an atchar or jam, but instead use the items left to waste. So some of these projects include kimchi with shaved cauliflower stalks, cauliflower atchar made with stalks, lime atchar, orange skin preserve, melon skin preserve, celery salt, tomato salt and marmalade made with all the oranges left over from juicing. The more we dig the more we find, the more we find the more guilt we are surrounded with, as we have forgotten how to really respect ingredients.

One of our success stories has been the complete utilisation of Swiss chard and writing the recipe around the use. It took a long time, four years probably before all the staff bought into the system that we use all. The only way was to write the recipe specific. But we had to be smart and include other bits, like the outer leaves from the baby gem leaves. Over the months we tweaked the recipe adding a little onion, chili, carrot and feta. Eventually we made the whole thing gluten free with the no crust adding some quinoa.

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Honey & Balsamic Roasted Beetroot with Apricot, Labneh and toasted pumpkin seeds

Roaste beetroot and apricot w labneh B

We have a tendency to always add orange to our beetroot salad, so we tried this salad with slightly sour apricots that was roasted, would have been better grilled or pan-fried, keeping them firmer. Labneh is not essential as plain yoghurt can also be added.

300g Beetroot Cooked Peeled Cut into batonnet
Sprigs thyme as needed
150g Apricot pip removed
150g Labneh
30g Pumpkin seeds
40ml Olive oil
15ml lemon
30ml Balsamic
30ml Honey
Salt
Fresh Crushed pepper

Method
Combine, thyme, beetroot, half olive oil, balsamic, salt and pepper.
Place into roasting tray and roast at 190 for 20minutes.
Remove and cool.

Combine Apricots, honey, salt and pepper
Place in roasting tray and roast at 190 for 10 minutes or put in a non-stick pan and caramelise. Remove and cool.

Combine and top with labneh and toasted pumpkin seeds

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Abalimi Bezekhaya Salad 5

AB salad 5

In this weeks Abalimi salad we have kept things so basic, we received beautiful orange pumpkins which looked like a golden nugget, swiss chard, tomatoes, free range eggs and carrots. So we roasted the pumpkin, slow roasted slices of tomato, thin shavings of the carrot and kept the swiss chard nice and crispy all served with a poached egg.

 

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Abalimi Bezekhaya Salad 4

 

 

Abalimi Salad

Abalimi Bezekhaya Salad 4

In this weeks Abalimi salad we have kept things so basic, we received beetroot, kohlrabi, turnips, peas, broad beans, cabbage and lettuce. The broad beans, cabbage and peas will be for later in the week. But for today we want to keep easy and simple with cooked beetroot, pickled kohlrabi and lemon dressed turnips. With some toasted pine nuts with toasted oats. To finish lemon aioli and a good helping of olive oil

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Abalimi Bezekhaya Salad 3

 

 

Abalimi Bezekhaya Salad

Abalimi Bezekhaya Salad

In this weeks basket we received potatoes, carrots, radish, broccoli, peas, spring onions, lemons, lettuce selection and spinach. We still had some of the great broad beans left over from last week, so we decided to incorporate it into our salad as a mayonnaise.

We decided on a very green salad with blanched broccoli & peas, lettuce, cabbage spring onion and pickled  stems from the broccoli all dressed in lemon vinaigrette.  Last addition….. tempura fried spinach stems.  Sadly we will only have a couple of these, then we will have to come up with a potato and carrot salad.

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Abalimi Bezekhaya Salad 2

Broad bean salad (Abalimi Bezekhaya)

Broad bean salad (Abalimi Bezekhaya)

In this weeks Abalimi salad we were given a whole lot of broad beans, in addition we have added broad bean tops and flowers. The young leaves at the top are so tender and work fantastically in a salad. Some were kept fresh and some crisp fried. At the base we put a thick puree/mayonnaise made from broad beans. Other ingredients used were roasted sweet potatoes and carrot ribbons. The salad was finished with a light lemon and olive oil vinaigrette.

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Abalimi Bezekhaya Salad 1

 

 

Broccoli salad with quinoa and nut fried egg

Broccoli salad with quinoa and nut fried egg

Abalimi means ‘the planters’ in Xhosa, and this urban farming project is run in the communities of Khayelitsha,  Langa, Phillippi and other surrounding areas on the Cape flats. The project runs organic food growing and nature conservation projects to create self-help job creation, alleviate poverty and to encourage environmental renewal. Vegetables and sometime fruit grown in the gardens is sold as boxed vegetables through the Harvest of Hope kitchen; the box will differ each week based on what comes out of the garden that week.

This is where we have created a Abalimi Bezekhaya salad that changes weekly and sometimes daily based on the ingredients supplied in the box. Chef’s in Planet are required to come up with a salad daily that reflect the freshness of ingredients supplied in the box.

It has allowed us to understand seasonal availability of ingredients, it has also forced us to think out side our comfort zones. Create with what you have and not what you want.

Look out for more stories, pictures of salad as we move from one week to the next.

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