Ideal for your Heritage Day braai, try this salad from Andy Fenner, owner of well-known ethical butchery, Frankie Fenner Meat Merchants and author of Meat Manifesto, R550, Quivertree Publications

INGREDIENTS

For the figs

  • olive oil, enough to cover the base of a pan
  • 8 ripe figs, halved lengthways

For the salad

  • 20ml olive oil
  • 5ml sherry vinegar
  • sea salt, to season
  • cracked black pepper, to season
  • ½ red onion, finely sliced (use a mandolin, if possible)
  • 2 cups watercress, washed, dried

To serve

  • 150g wet, lean beef biltong, thinly sliced
  • 1 x 125g ball fresh mozzarella

METHOD

  1. To make the figs, heat enough olive oil to cover the base of a pan and place the figs, cut-side down.
  2. Fry for 2–3 minutes (it’s okay if deep colour develops). Remove the pan from the heat.
  3. To make the salad, combine the olive oil, vinegar, salt and pepper in a small bowl, and, using a fork, whisk to emulsify.
  4. In a deep, non-reactive bowl, combine the red onion and watercress leaves and pour over the dressing. Use your hands to mix gently, but be careful not to bruise the leaves.
  5. To serve, place the dressed leaves as a base on a large platter and top generously with the beef biltong. Scatter torn mozzarella and arrange the cooked figs on top.

Serves 4

 

 

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