Biltong salad

Recipe from: 3 October 2011
salad, biltong, pineapple, grilled, elephant, food

Ingredients 26
Servings 4
Time 00:15

Ingredients

  • For the salad:
  • 100
    g
    salad leaves
  • 1/3
    cucumber
  • 50
    g
    baby tomatoes - halved
  • 1/2
    red onion - sliced
  • 1
    spring onion
  • 100
    g
    chopped biltong - spicy or plain
  • For the pickled fennel:
  • 60
    ml
    apple cider vinegar
  • 40
    ml
    water
  • 2
    Tbs
    sugar
  • 2
    ml
    salt
  • 100
    g
    fresh fennel bulb
  • For the grilled pineapple:
  • 1
    small pineapple - peeled and sliced
  • 2
    Tbs
    sugar
  • 40
    ml
    balsamic vinegar
  • 20
    ml
    water
 

Method

00:10
 
Wash all the salad veg, and cut/slice accordingly.

Assemble the salad ingredients onto a platter.

Heat a griddle pan on the stove.

Peel and slice the pineapple and cut into halves.

Mix the pickle ingredients together, wash and thinly slice the fennel bulbs and add to the pickle liquid.

The griddle pan should be smoking hot, layer the pineapple in the pan, and grill to give it the criss cross lines, turn over and grill the other side. Remove the pan from the heat.

Mix the water, balsamic vinegar and sugar together, pour into the pan, and wait to thicken.

Layer biltong on the top of the salad.
 
Strain the fennel and add to the salad, layer the grilled pineapple around the salad and drizzle the balsamic glaze over the salad.

Serve immediately.

Reprinted with permission of How to cook and Elephant.
To visit How to cook an elephant’s blog, click here.
 

Read more on: fry
 

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