Name: Biltong salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 100 g lettuce; 1/3 cucumber; 50 g baby tomatoes halved; 1/2 red onion sliced; 1 spring onions; 100 g biltong chopped; 60 ml vinegar apple cider; 40 ml water; 2 Tbs sugar; 2 ml salt; 100 g fennel bulb; 1 pineapple small, peeled and sliced; 2 Tbs sugar; 40 ml vinegar balsamic; 20 ml water

Recipe Disclaimer

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Ingredients (15)

For the salad:

100 g	lettuce
1/3	cucumber
50 g	baby tomatoes — halved
1/2	red onion — sliced
1	spring onions
100 g	biltong — chopped

For the pickled fennel:

60 ml	vinegar — apple cider
40 ml	water
2 Tbs	sugar
2 ml	salt
100 g	fennel — bulb

For the grilled pineapple:

1	pineapple — small, peeled and sliced
2 Tbs	sugar
40 ml	vinegar — balsamic
20 ml	water

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Method:

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.