Asian recipes

Spinach, chickpea and bacon salad

15 minutes

Asian recipes

Mint-and apple-dressed garden lettuce bowls

Berry recipes

Grilled halloumi, sweet strawberry and tomato salad

5 minutes

Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Braai recipes

Vegetable spaghetti slaw with buttermilk dressing

Salad recipes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Salad recipes

Green salad with strawberries and strawberry balsamic vinaigrette

Brinjal recipes

Warm lentil salad with couscous and vegetables

45 minutes

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Honeybush-poached pear-and-biltong salad

By Natasha

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes, plus cooling time

Ingredients

2 T wholegrain mustard
1 cup olive oil
5 T balsamic vinegar
70 g treacle sugar
200 g moist biltong, thinly sliced

For the poached pears:

3 cups white wine
2 honeybush teabags
200 g sugar
1 star anise
1 cinnamon stick
10 peppercorns
5 cloves
4 pears, peeled
60 g walnuts, crushed
1 T biltong powder
120 g Gorgonzola
1 T caster sugar

For the salad:

20 g Baby spinach leaves, shredded
60 g walnuts, roasted and salted
20 g microgreens
1 T biltong powder, to garnish

Method

Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.

To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.

Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.

Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.

To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.

Discover more salad recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tuna poké plates

Spinach, chickpea and bacon salad

Vietnamese-style chicken slaw

Dill-marinated calamari salad

Mint-and apple-dressed garden lettuce bowls

Grilled halloumi, sweet strawberry and tomato salad

Smoked trout salad with ricotta fritters and buttermilk dressing

Vegetable spaghetti slaw with buttermilk dressing

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Green salad with strawberries and strawberry balsamic vinaigrette

Warm lentil salad with couscous and vegetables

Honeybush-poached pear-and-biltong salad

Honeybush-poached pear-and-biltong salad

Ingredients

Method