Gardening author, Jane Griffiths, inspired a veggie growing revolution in South Africa and thousands now follow in her footsteps.
FOR THE SALAD:
- 1 bowl of homegrown mixed leafy greens with a variety of colours and textures
- 1 cup butternut, peeled and diced into cubes
- 2 baby pumpkins, cut into slices
- 2T olive oil
- 1t spices (Try a mixture of dried Mediterranean herbs or pepper, coriander and cumin)
- sea salt, to taste
- squeeze of lime juice
- ½ cup walnuts
- ½ teaspoon chilli flakes
- ½ cup stems of Bright Lights chard, finely sliced
- ¼ cup feta cheese, cubed
- crusty bread, to serve
FOR THE DRESSING:
- ¼ cup plain yoghurt
- ¼ cup mayonnaise
- ¼ cup milk
- 1t chilli jelly
- ½t grated horseradish root
- ¼t freshly ground black pepper
- 1T chopped fresh chives
- Rosemary-flavoured salt, to taste
TO MAKE THE SALAD:
1. Arrange the leafy greens on a large serving platter.
2. Toss the butternut and baby pumpkin with the olive oil and spices in a bowl and transfer to a baking tray. Roast at 180º C for 20 to 30 minutes.
3. Remove the roasted veg from the oven, sprinkle with sea salt and add a good squeeze of lime. Toss everything together and scatter evenly over the leafy greens, including the hot oil.
4. Toast the walnuts in a hot cast iron pan. Toss with chilli flakes and remove from pan to stop them burning. Leave to cool for a few minutes before adding to the salad.
5. Top the salad with the Bright Lights chard stems and feta.
6. Serve with crusty bread and the dressing on the side.
This salad serves 4 people as a light lunch or starter.
TO MAKE THE DRESSING:
- Simply whisk all the ingredients together until smooth.
This recipe makes a ¾ cup of salad dressing.