Category Archives: Salads

CHICKPEA & BRUSSEL SPROUT SALAD WITH A LEMON & MINT YOGHURT

CHICKPEA & BRUSSEL SPROUT SALAD WITH A LEMON & MINT YOGHURT

Ingredients
  

  • 300 g Chickpeas cooked
  • 150 g Brussel Sprouts cut into half
  • 1 Tbsp Paprika
  • 1 Tbsp Cumin
  • 2 Cloves Garlic Chopped fine
  • 30 ml Olive oil
  • 30 ml Honey
  • 20 ml Cider Vinegar
  • Salt and pepper to taste
  • 50 g kale fired crispy to finish
  • 200 g Lemon & Mint Yoghurt

Instructions
 

  • Preheat oven to 180
  • Combine all ingredients in a bowl mix and place in baking tray.
  • Place in preheated oven and bake for 12 minutes.
  • Allow to cool place bowl with yoghurt in centre of salad with crispy fried kale on top.
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SPICED POTATO SALAD

Spiced Potato Salad

 

When Kim presented me with this salad it really made me happy because it was the first time in many years that we did something different with our potato salad and it tasted bloody good. Not only is this a great salad, but would work as a hot dish as well.

Ingredients
  

  • 00 g Potatoes Cooked & Peeled
  • 100 g Cooked lentils
  • 30 ml olive oil
  • 2 Cloves garlic chopped
  • 2 tsp Coriander seeds toasted and crushed
  • 1 tsp chili flakes
  • 2 tsp turmeric
  • 15 ml Lemon juice
  • 20 g Coriander chopped roughly
  • 20 g Parsley chopped roughly
  • 2 Spring onions sliced

Instructions
 

  • Heat the spices in the oil, add potatoes and toss until evenly coated.
  • Add herbs and season with salt and pepper.
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ROASTED BUTTERNUT, LENTIL & TOMATO SALAD WITH CANDIED NUTS & SEEDS

ROASTED BUTTERNUT, LENTIL & TOMATO SALAD WITH CANDIED NUTS & SEEDS

Ingredients
  

  • 500 g Butternut Roasted
  • 120 g Brown lentils cooked
  • 100 g Baby Tomatoes slow roasted
  • 50 g Rocket leaves
  • 50 ml Olive oil
  • 25 ml lemon juice
  • Salt and pepper
  • For Sugared pecan nuts
  • 40 g Sunflower seeds
  • 50 g Pecan nuts
  • 60 ml Brown sugar

Instructions
 

  • Add sunflower seeds with Pecan nuts and
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ROASTED BABY RAINBOW CARROT SALAD WITH SESAME AND JALAPENO DRESSING

ROASTED BABY RAINBOW CARROT SALAD WITH SESAME AND JALAPENO DRESSING

Not the first time we have made a roasted carrot salad, this time Kim and Tyra made a really cool dressing, with tahini and jalapeno peppers. This salad is about the dressing.

Ingredients
  

  • 400 g Roasted baby carrot
  • 15 g Basil fresh
  • 15 g Parsley fresh
  • 1 Tbsp Honey
  • 3 cloves garlic crushed into a paste
  • 50 ml rice vinegar
  • 1 Tbsp Soya
  • 2 Tbsp Tahina
  • 2 Tbsp Olive oil
  • 50 ml Lemon juice
  • 2 Jalapeno’s chopped
  • water to thin down if needed

Instructions
 

  • In blender pulse
  • Pour over salad and finish with sesame seeds
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Green Tomato # From The Pass

 

IMG_6883Green tomato carpaccio served with lime air, sun dried tomato powder, shaved giant green olives

We often forget how nature and climate effect our decisions and our menu choices. One of our long standing suppliers make like magic Steve has been supplying us with beautiful tomatoes for years, every year as we hit the height of summer we can not wait for the tomatoes. Things were slow.

Dion investigated the current supply and effect of drought with the effect on produce grown and supplied.

In the past Steve used to supply us with the most amazing heirloom tomatoes, this was not even 3 years ago and now they struggling to grow which is sad knowing that those full flavoured tomatoes might never see our kitchen this year, so during the conversation Steve tells Dion that he has green heirlooms and that no one wants to buy them, so Dion immediately demands a delivery. “As ideas start racing through my head of the many possibilities of this insane product: chutneys, pickles, preserves and just keeping the damn product natural as it has such a complex raw flavour, so it was decided at that moment, raw would be its destiny,  hence the tomato Carpaccio”

 

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FIG AND WALNUT SALAD WITH POMEGRANATE AND CREMALAT BLUE CHEESE.

FIG AND WALNUT SALAD WITH POMEGRANATE AND CREMALAT BLUE CHEESE

Ingredients
  

  • 500 g Fresh Figs cut in half
  • 130 g Pomegranate
  • 100 g Toasted Walnuts
  • 100 g watercress
  • 80 g Cremalat pieces
  • Dressing makes enough for two batches salad
  • 25 g Cremalat
  • 100 ml Buttermilk
  • 50 ml sour cream
  • 50 ml Olive oil
  • 25 ml Lemon Juice
  • Salt and pepper for seasoning
  • Combine in liquidiser

Instructions
 

  • Layer ingredients on platter and drizzle dressing over
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Crushed Chickpea & Lentil Salad with Bulgur Wheat.

Crushed Chickpea & Lentil Salad with Bulgur Wheat

Almost like a tabbouleh but with crushed chickpeas, lentils and seeds
Servings 6 People

Ingredients
  

  • 100 g Cracked Wheat Cooked
  • 100 g Crushed Cooked Chickpeas
  • 50 g Cooked Lentils
  • 30 g Sunflower Seeds
  • 30 g Pumpkin Seeds
  • 20 g Sesame Seeds Toasted
  • 2 Bunches Flat Leaf Parsley 40g
  • 2 Bunches Mint 30g
  • 4 Spring Onions
  • 250 g Cocktail Tomatoes Cut into Quarters
  • 120 ml Lemon Juice
  • 100 ml Olive Oil
  • ½ clove Garlic Crushed
  • ¼ tsp Lemon Rind
  • Seasoning salt and pepper

Instructions
 

  • Wash and chop parsley (optional can be kept whole)
  • Wash and chop mint (optional can be kept whole)
  • Cut Cocktail Tomato
  • Combine
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PAW-PAW, CUCUMBER & PEANUT SALAD w SESAME.

Paw-Paw Salad

Taken from some inspiration from the street food from Thailand where the hawkers walk around with all the ingredients balanced on their shoulders with mini charcoal grills for satays, counter balanced on the other side with large pestle & mortars to pound and crush paw-paw and dried shrimp salads with peanuts and lime on beaches and on sidewalks.

Ingredients
  

  • 1 Green paw-paw shaved pieces
  • 1 Cucumber shaved into ribbons
  • 80 g Bean sprouts
  • 4 Spring onions sliced
  • 80 g Peanuts red shelled toasted and crushed
  • 20 g Coriander roughly chopped
  • 1 ea Lime Segments cut into pieces
  • 2 Chillies chopped
  • 50 ml Soya Sauce
  • 40 ml Mirin
  • 40 ml Peanut Oil or Sub with olive oil
  • 60 ml Fresh Lime Juice
  • 1 tbsp Fish sauce
  • 3 tbsp Honey
  • 3 tbsp Sesame Seeds Toasted

Instructions
 

  • Combine all ingredients for dressing
  • Combine with salad ingredients by crushing and rubbing ingredients together
  • Serve and sprinkle with sesame seeds
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Tender-stem Broccoli & Asparagus Salad with Sunflower Seeds & a Dill Yoghurt Dressing.

Tender-Stem Broccoli & Asparagus Salad with Sunflower Seeds & a Dill Yoghurt Dressing

As we love yoghurt a lot, I have been looking for a thick natural Greek yoghurt for months, so Sarah at Wild Peacock found just the yoghurt we have been looking for, with no additives all the way from Natal, Milkwood Yoghurt. This is so creamy, could eat this as an accompaniment to every meal.

Ingredients
  

  • 400 g Broccoli Tender-Stem blanched
  • 400 g Asparagus Green Cleaned and blanched
  • 20 g Sunflower Seeds
  • Yoghurt Lemon Dill Dressing
  • 100 g Thick Greek Yoghurt
  • 20 ml Lemon juice
  • ½ tsp Lemon Zest
  • 2 tsp Chopped Dill
  • Salt
  • Pepper
  • 20 ml Olive oil
  • 20 ml Water

Instructions
 

  • Combine all ingredients for dressing and pour over salad that has been arranged on platter, for extra twist add garlic and mint to yoghurt.
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Slow Roasted Tomato Salad with Confit Onions

Roasted Tomato Salad

Slow Roasted Tomato with Confit Onions, Garlic & Parsley

We do not have a recipe for this, it just happened. I asked Kim to cook the cooked onions in olive oil, with garlic, pepper and bay leaf. I sort off had a plan, wanted a salad with a concentration of flavours that would normally be associated with a hot dish, served cold. We Cut the tomatoes in half and the large ones in quarters, seasoned them with garlic, pepper, salt, thyme and olive oil.
These were then placed on sheet and slow roasted at about 70 degrees for two days. The onions were left on a warm place on the stove and gently cooked through, never over a direct flame. The result was soft soft onions, but still retaining it’s shape.
Allowed the onion and the tomato to cool and gently combined.
Added some picked parsley, a squeeze of lemon.
Ended up sounding more complicated than intended, should add olives to this combination or even haloumi.

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