Ultimate summer salad
Roast leg of lamb with walnut and mint stuffing
Beef short rib and broccoli salad
ULTIMATE SUMMER SALAD
TJAART tip
Use different types of plums or apricots if you wish. For an extra smoky note, grill the fruit on an open braai.
SERVES 4
2 large plums, pitted and halved
3 nectarines, pitted and halved
6 apricots, pitted and halved
3 tbsp extra-virgin olive oil, plus extra for brushing
Juice of half a lemon
1 tbsp apple-cider vinegar Sea salt and black pepper
150g watercress
200g moist beef biltong, sliced
50g cashew nuts, toasted
1/ Place a griddle pan over a high heat and allow the pan to smoke. Brush the cut sides of the plums, nectarines and apricots with a little oil and place face-down in the pan to make char lines (one to two minutes). Remove from the pan and place on a board, cutting the fruit in half again.
2/ Place the olive oil, lemon juice, vinegar and a pinch of seasoning in a jam jar, seal and shake well. Taste and adjust the seasoning, if necessary. 3/ Place the watercress in a mixing bowl and add half the dressing, tossing to coat the leaves. Arrange the watercress on a long platter, tucking the fruit in between the leaves. Place the biltong slices over the salad and dress with the remaining dressing. Scatter with the cashew nuts and serve.
Roast leg of lamb with walnut and mint stuffing
TJAART tip
Bu hikaye Women's Health South Africa dergisinin October 2019 sayısından alınmıştır.
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Bu hikaye Women's Health South Africa dergisinin October 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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