Ingredients

Method

• 6 ripe, firm plums, some halved, some quartered
• 1 T canola oil
• 2 T honey
• 100 g baby rocket, rinsed and dried
• 100 g watercress, rinsed and dried
• 40 g walnuts, chopped
• 40 g pecan nuts, chopped
• 100 g feta cheese, crumbled
For the dressing, mix:
• 4 T olive oil
• 4 t red wine vinegar
• 1 t Dijon mustard
• 1 t honey
• Salt, a pinch
• Pepper, a pinch

Method

Ingredients

Brush the plums with the oil and place on a hot griddle pan over the coals. Cook for a minute on each side, then transfer to a plate. Drizzle with the honey.

Place the leaves on a platter and top with the nuts, plums and feta. Drizzle over the dressing.

Cook's note: “Once, during a braai, instead of going inside to make the salad and having FOMO, I brought the ingredients outside and decided on the spur of the moment to grill the plums on the braai. The rest is history” - Siba Mtongana

Discover more summer salads here.