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.