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
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
- 150g wet, lean beef biltong, thinly sliced
- 1 x 125g ball fresh mozzarella
- To make the figs, heat enough olive oil to cover the base of a pan and place the figs, cut-side down.
- Fry for 2–3 minutes (it’s okay if deep colour develops). Remove the pan from the heat.
- To make the salad, combine the olive oil, vinegar, salt and pepper in a small bowl, and, using a fork, whisk to emulsify.
- 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.
- 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.