Delicious greens for your St Patrick’s Day braai
Three extraordinary salads: one for chicken, one for beef, one for lamb.
Roast Pepper and Caper Salad
6 large red, yellow and green peppers
100 ml extra virgin olive oil
1 clove fresh garlic, peeled
15 ml fresh lemon juice
2.5 ml Tabasco sauce
Salt and ground black pepper
30 ml capers
A handful of fresh basil leaves
Preheat the oven to 220oC.
Put the whole peppers, stalks and all, on a baking sheet.
Bake for 20 minutes, or until the skin starts to blacken in places.
Now turn down the heat and roast for another 15 minutes or so.
Turn off the heat and leave the peppers to cool down to room temperature in the oven.
Cut off the stalks of the peppers and slip off their skins.
Cut each pepper in half and, using the back of a knife, scrape out the seeds.
Slice into long strips.
Combine the olive oil, lemon juice and freshly crushed garlic in a little bowl.
Leave to stand for 10 minutes, then stir in Tabasco sauce.
Now, using a tea strainer or sieve, strain the oil mixture over the peppers, pressing down on the garlic bits with the back of a teaspoon.
Season with salt and pepper and scatter with capers and basil.
Let the salad stand for at least an hour before serving so the flavours can mingle.
Serve with chicken!
Recipe from Scrumptious South Africa
Roasted Butternut, Beetroot and Avo Salad
2 bulbs garlic
500 g butternut cubes
15 ml olive oil
Freshly ground salt and pepper
125 g ready-cooked beetroot cubes
1 large ripe avo – cubed
100 g feta – roughly torn or cut
100 g combination of rocket, watercress and micro rocket leaves
Extra virgin olive oil
For the dressing:
45 ml finely chopped coriander
45 ml finely chopped mint
30 ml honey or sweet chilli sauce
1/4 onion – finely chopped
30 ml balsamic vinegar
15 ml brown sugar
125 ml extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 200oC. Cut the garlic bulbs in half, exposing all the cloves, and wrap in foil. Roast for about 1 hour until cloves are soft.
Place cubed butternut onto a baking tray, drizzle with olive oil and season.
Roast for about 40 minutes until golden and slightly charred.
To finish off dressing:
Squash the soft garlic cloves into a mortar and pestle, add the herb, sweet chilli, onion, balsamic and brown sugar. Mix and bash away until the cloves have completely broken up and the sugar has dissolved. Now slowly add the olive oil, mixing all the while until your reach the consistency you like. Season to taste.
To finish off salad:
Lightly toss the roasted butternut, beetroot, avo and feta with the salad greens and decant into a serving dish.
Lightly drizzle with some olive oil. When ready to serve, dollop dressing over the salad.
Serve with steak!
Recipe from CAJ News
1 ball of buffalo mozzarella
2 ripe large Italian tomatoes
1 clove garlic
3 tbs good olive oil
Salt and black pepper
Flat leaf parsley
Slice the mozzarella and tomatoes into about 1 cm rounds.
Crush the garlic and add the olive oil and season well.
Squeeze the lemon into the olive oil. Mix well.
Layer the tomatoes and the mozzarella and the fresh basil leaves on a plate.
Drizzle with the olive oil mixture and garnish with chopped chives and parsley.
Serve with lamb!
Recipe from Chef Caro