MY ULTIMATE SUMMER SALAD | SA Garden and Home

This fresh combination of sweet and savoury from Summer Food by Tjaart Walraven, R350, Struik Lifestyle, takes only 10 minutes to make.

(Serves 4)

INGREDIENTS

2 large plums, pitted and halved

3 nectarines, pitted and halved

6 apricots, pitted and halved

45ml extra virgin olive oil, plus extra for brushing

juice of ½ lemon

15ml apple cider vinegar

sea salt and black pepper, to taste

150g watercress

200g moist beef biltong or jerky, sliced

50g cashew nuts, toasted

METHOD

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 (1–2 minutes). Remove from the pan and place on a board, cutting the fruit in half again.

2. Place the 45ml 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.

4. Arrange the watercress on a long platter, tucking the fruit in between the leaves. Place the biltong or jerky slices over the salad and dress with the remaining dressing. Scatter with the cashew nuts and serve.

COOK’S TIP Use different types of plums or apricots if you wish.  For an extra smoky note, grill the fruit on a braai fire.

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