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Avocado salad with roast tomatoes, baby corn, & spring onions

10 minutes

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5 minutes

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Biltong, blue cheese and sundried tomato pasta salad

20 minutes

Biltong, blue cheese and sundried tomato pasta salad

Name: Avocado salad with roast tomatoes, baby corn, & spring onions
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 - 8 servings
Cuisine: Side Servings
Ingredients: For the roasted tomatoes ,ripe plum tomatoes, cut in half lengthwise 10,cocktail tomatoes 150g,avocado or olive oil 3T,Salt and freshly ground black pepper ,crushed garlic 1T,Pinch of dried mixed herbs ,For the salad: ,Large handful rocket ,avocados, peeled, stoned and cut into quarters 3,baby corn, chargrilled or roasted 2punnets,For the dressing: ,avocado or olive oil 2T,balsamic vinegar 2t,Squeeze of lemon juice ,spring onions, finely chopped 4-6

By Bianca Strydom

Serves 4–6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

100 g capers
4 T olive oil
100 g sundried tomato quarters
140 g sundried tomato pesto
10 g parsley
10 g chives
100 g beef biltong
100-200 g blue cheese
500 g fusilli pasta
sea salt and freshly ground black pepper, to taste

Method

1. Fry the capers in olive oil for 5 minutes.

2. Add sundried tomatoes and pesto, fry for another 5 minutes, then take off the heat.

3. Add parsley, chives, biltong, blue cheese and cooked pasta, toss thoroughly and season. Serve warm.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

This is a test recipe

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Biltong, blue cheese and sundried tomato pasta salad

Biltong, blue cheese and sundried tomato pasta salad

Ingredients

Method