Starters & Light meals

Spekboom, chickpea and tomato salad

6
Easy
15 minutes
Wine/Spirit Pairing
Cedeberg Chenin Blanc 2009

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Ingredients

Method
  • 2 x 400 g cans chickpeas, drained and rinsed
  • 250 g baby tomatoes, halved
  • 2 avocados, peeled, pitted and sliced
  • 1/2 onion, sliced and blanched
  • two handfuls spekboom leaves, rinsed
  • Maldon salt, to taste
  • For the dressing, mix together

  • 1/3 cup extra virgin olive oil
  • 3 T white-wine vinegar
  • 1 T honey
  • 1 T smooth mustard
  • freshly ground black pepper
  • 2 sprigs flat-leaf parsley, roughly chopped

Method

Ingredients

Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for 2 to 3 minutes before serving, sprinkled with salt, to taste.

TASTE’s take:
Spekboom (Portulacaria afra) occurs naturally in
the Little Karoo (near Ladysmith), in the Eastern
Cape and towards Mozambique. Or buy your own little plant from Woolworths stores.
The slightly acidic leaves are delicious in this simple salad and  can be substituted with nasturtium leaves if you have trouble finding them.

Jacques Erasmus

Recipe by: Jacques Erasmus

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Comments

  • Admin
    25 July 2022

    […] it to your salad. It works well with chickpeas and tomatoes. Remember, it is a bit sour, so don’t overdo the ratio […]

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