Discover recipes that capture the heart and essence of the Karoo in Beate Joubert’s cookbook, Taste the Little Karoo (Struik Lifestyle), R285


  • 1 medium pack fresh mixed herb greens
  • 1 small head butter lettuce, shredded
  • 15 black olives, pitted
  • 10 strawberries, hulled and halved
  • 20 fine baby green beans, lightly steamed
  • ½ 410g can whole baby corn
  • 20 thin Gruyère shavings
  • 1T olive caviar (optional)
  • 10 thin slices coppa or Parma ham or prosciutto (optional)
  • A few strips of oven-roasted sweet green pepper (optional)
  • A handful of almonds, toasted
  • 2T sunflower seeds, toasted
  • 2T sesame seeds, toasted (optional)
  • Balsamic reduction (optional)

For the Tradouw dressing

  • 1t prepared Dijon mustard
  • ½ cup olive oil
  • 2T freshly squeezed lemon juice (or more to taste)
  • 1t coarse salt
  • freshly ground black pepper to taste
  • 1t white sugar
  • 1T white wine vinegar
  • 1t mayonnaise or cream (optional)


  1. Mix the dressing ingredients together using a hand mixer, or shake them well in a jar.
  2. Arrange the salad ingredients, except the almonds, seeds and balsamic reduction, on a large serving platter or in a bowl.
  3. Pour the dressing over the salad and sprinkle over the almonds and seeds, then drizzle over the balsamic reduction, if using.

(This recipe serves 6 people)