HOW could anyone live in South Africa and not experiment with biltong in their food? There are few ingredients more local and more lekker than seasoned and dried meat – and you’re likely to hear fewer grumbles from the table when the salad is filled with this favourite snack.
Ingredients for the salad
250g sliced biltong
180g lettuce
40g rocket
200g feta
One pawpaw, cubed
One avocado, cubed
Three naartjies, peeled and separated into segments
Three spring onions, sliced
Edible flowers, to garnish
Ingredients for dressing
15ml peri-peri sauce
Three cloves garlic
125ml fresh oregano
125ml fresh parsley
5ml mustard powder
2ml ground coriander
25ml sugar
250ml olive oil
100ml vinegar
Preparation
- In a food processor or blender, liquidise all the ingredients for the salad dressing.
- Place the biltong in half the dressing and refrigerate for 30 minutes to marinate.
- Line a platter with lettuce. Arrange the remaining salad ingredients on top of the lettuce.
- Drizzle with remaining salad dressing and top with the marinated biltong.
- Serve immediately.
