Kalahari biltong salad

Enjoy your Phuza Thursday with a truly South African inspired dish.
 
biltong salad

Recipe from: 2009
Preparation time: 20 min
 
 

Ingredients

 
  • Vinaigrette
  • 30
    ml
    chopped spring onion
  • 30
    ml
    fresh oregano
  • 2.50
    ml
    sugar
  • 200
    ml
    olive oil
  • Salt and black pepper to taste
  • 30
    ml
    fresh parsley
  • 5
    ml
    mustard powder
  • 100
    ml
    vinegar (white balsamic preferably)
  • 2
    cloves garlic
  • Salad ingredients
  • 250
    g
    very moist, very thinly sliced biltong or smoked beef
  • 125
    g
    feta cheese, cubed
  • 2
    firm, ripe avocadoes, sliced
  • 1
    frilly lettuce
  • 1
    papaya, sliced
  • 100
    g
    bean sprouts
  • 1
    bunch of rocket
Servings: Change Serving
 
 

Method

 
Place the ingredients for the vinaigrette in a liquidiser and mix well.
Adjust seasoning and cover the thinly sliced biltong with half of the vinaigrette.
Refrigerate until required.
Compose a decorative salad platter or individual plates layering the ingredients given above and sprinkle lightly with dressing. Pile the marinated mixture on top and serve the remaining dressing separately in a small jug.
 

Read more on: beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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