MEAT

The traditional role of salad in South Africa is to complement the braai meat. But in this section I’ve incorporated the meat into the salad, creating substantial meals that can happily stand alone at the table. Balance is key, as meat can be very filling. These salads therefore have a light touch, but robust flavours. From cooked to carpaccio, there’s a protein-packed option here for you.

In South Africa we’re spoiled for choice when it comes to different types of meat, so I’ve covered a wealth of options, from beef steak and pork fillet to ostrich and bacon. There’s a salad for all seasons, too, whether you’re looking for a light meal to enjoy at the beach or a comforting warm dish to share around a log fire.

So up the ante on your weeknight dinners, jazz up your lunches and combine your favourite ingredients in fresh ways to create satisfying, protein-rich meals that are guaranteed to hit the spot.

OSTRICH SALAD

MOST CUTS OF VENISON GO SUPERBLY WITH A SWEET SAUCE AS THE SWEETNESS TEMPERS THE GAMEY TASTE. OSTRICH, ALTHOUGH TECHNICALLY POULTRY, IS NO EXCEPTION. THE IDEAL WAY TO SERVE OSTRICH IS MEDIUM–RARE. IF COOKED FOR TOO LONG, IT BECOMES VERY TOUGH AS THERE IS ALMOST NO FAT IN THE MEAT. IN FACT, IT HAS 66 PERCENT LESS FAT THAN BEEF, WHICH IS WHY IT’S MUCH HEALTHIER.

• 400 g ostrich steak
• 2–3 Tbsp prepared hot English mustard
• a few drops of balsamic vinegar
• ¹⁄₄ cup red wine
• ¹⁄₄ cup white sugar
• 3 Tbsp butter
• 2 pears, peeled and cut into wedges
• 2 cups rocket leaves
• ¹⁄₄ red onion, peeled and chopped
• 2 large spring onions, chopped
• ¹⁄₄ cup walnuts, chopped

DRESSING

• 2 Tbsp sugar
• ¹⁄₂ cup water
• 1 pear, peeled and chopped
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• salt and pepper to taste

1. 1.To make the dressing, dissolve the sugar in the water in a saucepan. Add the pear pieces and simmer for about 20 minutes until soft. Remove the pear pieces from the liquid with a slotted spoon and allow to cool. Once cooled, purée in a blender. Whisk the pear purée with the olive oil, lemon juice, salt and pepper and set aside.
2. 2.Cut the ostrich against the grain into 3-cm thick slices and smear with the mustard. Heat a griddle pan until hot and add the ostrich slices. Drizzle a few drops of balsamic vinegar onto each. Turn the ostrich after about 4 minutes. The slices may be stuck to the pan, so pour in the red wine to help loosen them. Grill for about 3 minutes on the other side until cooked to your preference. Allow the ostrich to rest for 5–10 minutes before thinly slicing.
3. 3.Heat the sugar in a frying pan. When it starts to brown, add the butter and allow it to melt, then add the pear wedges. Cook the pears for about 5 minutes, turning continuously to ensure they are well coated. Remove from the syrup and allow to cool.
4. 4.Toss the rocket, onions and walnuts in a bowl. Add the pears and thinly sliced ostrich.
5. 5.Give the dressing a final whisk and pour over the salad.

FIGS, PANCETTA AND ROQUEFORT SALAD

THERE IS A DEPTH OF FLAVOURS HERE THAT YOU CAN REALLY SAVOUR. THE CRISPY CHILLI PANCETTA AND THE ROBUST ROQUEFORT COMBINE WITH THE SWEET FIGS TO CREATE A TRULY MEMORABLE SALAD. THERE IS NOTHING MORE ENTICING THAN A FRESH FIG WITH ITS VOLUPTUOUS CENTRE AND VIVID COLOURS.

• olive oil for frying
• 10 slices pancetta
• 1–2 green chillies, deseeded and finely chopped
• 2–3 cups mixed rocket and watercress leaves
• 4 figs, halved
• ¹⁄₄ cup crumbled Roquefort cheese
• ¹⁄₄ cup olive oil
• 2 Tbsp lemon juice
• salt and pepper to taste

1. 1.Heat a little olive oil in a frying pan and fry the pancetta. Once the pancetta starts to brown, add the chilli and continue to fry until the pancetta is just crispy. Allow to cool and then break up into smaller pieces.
2. 2.Arrange the mixed leaves and figs on a platter and scatter over the Roquefort and pancetta.
3. 3.Whisk together the olive oil and lemon juice, season and pour over the salad.

BREAKFAST SALAD

EGGS ARE AN EXCELLENT SOURCE OF PROTEIN AND CONTAIN ALL NINE ESSENTIAL AMINO ACIDS. THE COLOUR OF THE EGGSHELL DOESN’T INDICATE THE QUALITY OR NUTRITIONAL VALUE OF THE EGG, BUT RATHER THE BREED OF THE HEN THAT LAID IT. HENS WITH WHITE EARLOBES LAY WHITE EGGS AND HENS WITH RED EARLOBES LAY BROWN EGGS. THE COLOUR OF THE YOLK TELLS YOU WHAT FOOD THE HEN ATE. IF FED WHEAT AND BARLEY, THE YOLK WILL TEND TO BE LIGHT YELLOW, BUT IF FED GREEN VEGETABLES, THE YOLK WILL MOST LIKELY BE DARK YELLOW. THIS SALAD IS PERFECT FOR A BRUNCH WITH FRIENDS AND FAMILY.

• 250 g bacon, cut into 2-cm pieces
• 1 chorizo, sliced on the diagonal
• butter for frying
• 2 cups sliced portabellini mushrooms
• 1 baby marrow, sliced on the diagonal
• 100 g fresh asparagus spears, halved
• 1 cup roughly chopped baby spinach leaves
• ¹⁄₂ cup halved cherry tomatoes
• 1 Tbsp white wine vinegar
• 4 eggs

DRESSING

• 2 tsp balsamic vinegar
• ¹⁄₂ cup olive oil
• 4 tsp water
• ¹⁄₂ tsp crushed garlic
• ¹⁄₂ tsp white sugar
• 1 tsp prepared wholegrain mustard
• salt and pepper to taste

1. 1.Fry the bacon and chorizo in a frying pan until cooked and slightly crispy. Drain on paper towel. Wipe the pan, add a little butter and fry the mushrooms until soft. Remove the mushrooms, add a little more butter if necessary and fry the marrows until soft.
2. 2.Cook the asparagus in a pot of boiling water for about 3 minutes, then plunge the spears into cold water to stop the cooking process.
3. 3.Arrange the spinach on a platter and add the tomatoes, asparagus, mushrooms, chorizo and bacon. Whisk together the dressing ingredients and pour over the salad, tossing to ensure everything is well coated.
4. 4.Add the white wine vinegar to a pot of boiling water. Crack each egg into a cup or ramekin. Create a swirl in the boiling water so that the egg whites wrap around their yolks. Carefully tip the eggs into the swirling water and boil for 5–7 minutes for soft–medium poached eggs. Remove with a slotted spoon and drain on absorbent paper.
5. 5.Place the poached eggs on top of the salad and serve immediately.

RUMP STEAK SALAD

THIS IS A REAL CROWD PLEASER. SERVE WITH POTATO WEDGES AND A LEMON WEDGE OR TWO.

• 400 g rump steak
• black pepper to taste
• 3 large white mushrooms, sliced
• 2–3 baby marrows, sliced on the diagonal
• 2 cups baby spinach or mixed leaves
• ¹⁄₂ cup chopped cherry tomatoes
• ¹⁄₄ medium cucumber, cut into thick cubes
• 1 yellow pepper, deseeded and sliced

CARAMELISED ONIONS

• 3 Tbsp balsamic vinegar
• 2 heaped tsp sugar
• ¹⁄₄ cup olive oil
• 1 onion, peeled and sliced into half rings

MARINADE

• ¹⁄₄ cup dry sherry
• 2 Tbsp balsamic vinegar
• 2 Tbsp soy sauce
• 2 tsp honey
• 2 cloves garlic, crushed

DRESSING

• ¹⁄₄ cup olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp sugar
• salt and pepper to taste

1. 1.To make caramelised onions, mix the balsamic vinegar, sugar and olive oil. Place the onion in a frying pan, pour over the sauce and cook on a low heat for about 20 minutes, until the onion pieces are soft. When cooked, drain off some of the sauce.
2. 2.Cut most of the fat off the rump and season well with black pepper. Heat a griddle pan until hot and dry-sear the rump on both sides. Then turn down the heat and grill for a further few minutes until the steak is done to your liking.
3. 3.In the meantime, combine the marinade ingredients. Allow the meat to rest for about 10 minutes in the marinade. Remove the steak from the marinade, slice the beef against the grain into thin strips and return to the marinade for another 10 minutes. Add the mushrooms for the last 5 minutes.
4. 4.In another frying pan, dry-fry the marrows until browned, then cool to room temperature.
5. 5.Arrange the spinach leaves on a platter and add the tomatoes, cucumber, yellow pepper and marrows. Whisk the dressing ingredients and pour over the salad.
6. 6.Spoon over the marinated meat and mushrooms and top with the caramelised onions.

CARPACCIO SALAD

CARPACCIO IS A TYPICAL ITALIAN DISH OF RAW MEAT THINLY SLICED OR POUNDED THIN AND SERVED MAINLY AS AN APPETISER. IT WAS CREATED IN 1950 BY GIUSEPPE CIPRIANI, THE FOUNDER OF HARRY’S BAR IN VENICE, FOR A COUNTESS WHO WAS TOLD BY HER DOCTOR TO EAT ONLY RAW MEAT. CIPRIANI NAMED IT CARPACCIO, AFTER THE VENETIAN PAINTER VITTORE CARPACCIO, AS THE COLOURS OF THE DISH REMINDED HIM OF THE PAINTER’S WORK. THE BALSAMIC REDUCTION IS THE MAGNET THAT DRAWS ALL THESE INGREDIENTS TOGETHER INTO A STYLISH SALAD. AS THE MEAT ISN’T COOKED, ENSURE THAT YOU BUY THE BEST QUALITY YOU CAN FIND.

• 160 g fresh asparagus spears
• a dash of lemon juice
• 2 cups mixed salad leaves
• 1¹⁄₂ cups halved cherry tomatoes
• 1 cup sliced mushrooms
• 1 cup deseeded and chopped yellow pepper
• 2 avocados, peeled and chopped
• 3 Tbsp capers, chopped
• ¹⁄₂ cup shaved Parmesan cheese
• 400 g beef carpaccio
• olive oil for drizzling
• ¹⁄₄ cup balsamic reduction

DRESSING

• ¹⁄₄ cup olive oil
• 3 Tbsp lemon juice
• salt and pepper to taste

1. 1.Dry-fry the asparagus spears until slightly blackened and then add a dash of lemon juice.
2. 2.Arrange all the salad ingredients on a platter (or divide between individual plates) and scatter over half the Parmesan.
3. 3.Whisk together the dressing ingredients and pour over the salad.
4. 4.Arrange the carpaccio on top in ‘swirls’ and drizzle a little olive oil over each piece.
5. 5.Scatter over the remaining Parmesan and splash the balsamic reduction over everything. Serve immediately.

BACON AND HALLOUMI SALAD

WHO WOULD HAVE THOUGHT SWEET BACON COULD TASTE THIS GOOD WITH SPINACH AND CROUTONS? BUT THE REAL SURPRISE HERE IS THE WARM, CREAMY, SALTY HALLOUMI. MADE FROM SHEEP’S MILK, IT DOESN’T HAVE THE SAME ALLERGIC EFFECTS AS COW’S MILK, BECAUSE IT’S LARGER PROTEIN PARTICLES ENABLE BETTER DIGESTION.

• 250 g streaky bacon
• 1 Tbsp brown sugar
• juice of 1 orange
• 180 g halloumi cheese, cut into 1-cm thick slices
• 2–3 cups baby spinach leaves
• 1 cup garlic croutons

DRESSING

• ¹⁄₄ cup olive oil
• 1 Tbsp white wine vinegar
• 1 tsp prepared Dijon mustard
• 2 Tbsp plain yoghurt
• salt and pepper to taste

1. 1.In a large frying pan, cook the bacon until almost crispy. Drain on paper towel and allow to cool. Once cooled, cut the rashers into thirds.
2. 2.Wipe the pan to remove the fat and add the sugar and orange juice. Reheat and allow the sugar to melt. Then add the bacon and stir until well coated. When the sugar starts to caramelise, remove the pan from the heat and set aside to cool.
3. 3.In a non-stick griddle pan, dry-fry the halloumi until softened and griddle lines appear on the cheese.
4. 4.Arrange the spinach leaves on a platter and scatter over the garlic croutons, caramelised bacon and grilled halloumi.
5. 5.Whisk together the dressing ingredients, pour over the salad and serve immediately.

MINI KEFTEDES SALAD

THIS DISH REMINDS ME OF THE GLORIOUS SUNSHINE AND DELICIOUS FOOD OF THE GREEK ISLANDS. KEFTEDES, OR MEATBALLS, ARE ALWAYS A HIT. THERE’S EVEN A SONG ABOUT THEM: ‘ON TOP OF SPAGHETTI, ALL COVERED IN CHEESE, I LOST MY POOR MEATBALL WHEN SOMEBODY SNEEZED.’ WELL, THIS SALAD IS NOTHING TO SNEEZE AT. I HAVE ADDED COOL, REFRESHING TZATZIKI, ANOTHER GREEK STAPLE, FOR EXTRA DEPTH.

TZATZIKI

• 1 Tbsp olive oil
• 2 tsp vinegar
• 1 tsp crushed garlic
• ¹⁄₂ cup Greek yoghurt
• 3 cm cucumber, chopped
• salt and pepper to taste

MINI KEFTEDES

• ³⁄₄ × 410 g can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 Tbsp chopped capers
• 2 tsp crushed garlic
• 500 g extra-lean beef mince
• 6 Tbsp tomato sauce
• 3 Tbsp chutney
• 3 Tbsp Worcestershire sauce
• 1¹⁄₂ Tbsp dried origanum
• salt and pepper to taste
• oil for frying

SALAD

• 8 cm cucumber, sliced
• 2–3 cups roughly torn baby spinach leaves
• 1 cup halved baby tomatoes
• ¹⁄₂ cup pitted and halved green olives
• 1¹⁄₂ cups sliced white mushrooms
• ¹⁄₂ red onion, sliced

DRESSING

• ¹⁄₄ cup olive oil
• 2 Tbsp white wine vinegar
• salt and pepper to taste

1. 1.To make the tzatziki, mix all the ingredients and chill in the fridge for at least 30 minutes.
2. 2.For the keftedes, mash the chickpeas with the onion, capers and garlic. Add the remaining ingredients and mix well. Roll bits of the mince mixture into small balls, put on a plate and chill in the fridge for 30 minutes.
3. 3.Heat some oil in a non-stick frying pan and fry the meatballs until they are cooked.
4. 4.Place the salad ingredients in a serving bowl. Mix the dressing and pour over the salad, tossing well.
5. 5.Arrange the mini keftedes on top and place a teaspoon of tzatziki on each.

SPICY FILLET SALAD

THIS SALAD PACKS A SPICY PUNCH. THE DRESSING GIVES NEW FLAVOUR TO YOUR FAVOURITE FRESH GREENS AND THE BIG AND BOLD COLOURS PROVIDE A FLAMBOYANCE MEANT TO BE SHARED.

• 400 g fillet steak
• 2–3 cups mixed salad leaves
• 2 tsp finely chopped fresh mint
• 1¹⁄₂ cups halved cherry tomatoes
• 1 cup chopped cucumber
• 3 spring onions, finely sliced
• 1 cup drained canned corn kernels

DRESSING

• 120 ml olive oil
• 6 Tbsp fish sauce
• juice of 1 lemon
• 1 tsp crushed garlic
• 2 Tbsp white sugar
• salt to taste
• 2 chillies, finely sliced

1. 1.Cook the fillet in a griddle pan to your liking (I prefer mine medium–rare). Allow to rest for at least 10 minutes before slicing against the grain into 1-cm thick slices.
2. 2.Arrange the salad leaves and mint on a platter and add the tomatoes, cucumber, spring onions and corn kernels.
3. 3.Place the fillet slices on top.
4. 4.Whisk together the dressing ingredients, adding the chillies last, and pour over the entire salad.

FILLET AND EGG NOODLE SALAD

THE VIBRANT, COLOURFUL PEPPERS CONTRAST BEAUTIFULLY WITH THE CREAM NOODLES AND DARK STEAK IN THIS SALAD. THE FRESH, GRASSY, LEMONY FLAVOUR OF THE CORIANDER ROUNDS IT ALL OFF DELICIOUSLY. ALSO KNOWN AS CILANTRO OR CHINESE PARSLEY, CORIANDER IS ONE OF THE MOST ANCIENT HERBS. REFERENCES TO IT GO AS FAR BACK AS 1550 BC. IT’S MENTIONED IN THE BIBLE AND WAS PLACED IN THE TOMBS OF THE EGYPTIAN PHARAOHS.

• ¹⁄₂ red pepper, deseeded
• ¹⁄₂ yellow pepper, deseeded
• ¹⁄₂ green pepper, deseeded
• 3 carrots, peeled
• 300 g egg noodles
• sesame oil for grilling
• 400 g fillet steak, sliced into strips
• ¹⁄₄ cup chopped fresh coriander
• 3 Tbsp sesame seeds

DRESSING

• 2 Tbsp orange juice
• ¹⁄₄ cup olive oil
• ¹⁄₂ tsp crushed garlic
• salt and pepper to taste

1. 1.Preheat the oven to 180 °C. Place the red, yellow and green pepper halves on a baking tray and roast for about 10 minutes, until slightly charred. Allow to cool and then remove the skin and julienne the flesh.
2. 2.In the meantime, cook the carrots in a pot of salted boiling water for about 6 minutes or until slightly softened. Allow to cool and then julienne the carrots.
3. 3.Cook the egg noodles according to the packet instructions until al dente.
4. 4.Heat a little sesame oil in a griddle pan and cook the fillet strips according to your preference.
5. 5.Combine the peppers, carrots, noodles, fillet strips and coriander in a bowl.
6. 6.Whisk together the dressing ingredients and pour over the salad, tossing well to ensure everything is coated. Scatter the sesame seeds on top.

SMOKED PORK FILLET SALAD

APPLE IS THE PERFECT PARTNER FOR PORK. TOGETHER THEY CREATE A FOOD LOVER’S DELIGHT. TRADITIONALLY IN NORTHERN EUROPE, PIGS WOULD RANGE FREE IN ORCHARDS AND EAT THE FALLEN APPLES, PROVING THE OLD ADAGE THAT ‘WHAT GROWS TOGETHER, GOES TOGETHER’.

• 1 tsp crushed garlic
• 1 tsp dried origanum
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp olive oil
• 400 g smoked pork fillet
• 2 tsp hoisin sauce
• 2 Tbsp soy sauce
• 2 tsp red wine vinegar
• 10 cherry tomatoes
• 2–3 cups mixed salad leaves
• ¹⁄₂ white onion, peeled and sliced
• ¹⁄₄ medium cucumber, sliced
• ¹⁄₂ apple, sliced
• 2 tsp roasted pine nuts

DRESSING

• ¹⁄₂ red chilli, finely chopped
• ¹⁄₂ tsp crushed garlic
• ¹⁄₄ cup olive oil
• 1 Tbsp red wine vinegar
• 2 tsp honey
• juice of 1 lemon
• salt and pepper to taste

1. 1.Preheat the oven to 200 °C.
2. 2.Mix the garlic, herbs, spices and olive oil and smear over the pork fillet. Place the fillet in an ovenproof dish in which it fits snugly. Mix the hoisin sauce, soy sauce and vinegar and pour over the fillet.
3. 3.Bake for 30 minutes or until cooked. Allow to rest for about 5 minutes before slicing into fairly thin slices.
4. 4.In the meantime, whisk together the dressing ingredients and set aside to infuse.
5. 5.Roast the cherry tomatoes in the hot oven for a couple of minutes until they start to blister and soften. Allow to cool and then peel off their skins.
6. 6.Arrange the salad leaves, tomatoes, onion, cucumber and apple on a platter. Whisk the dressing and pour over the salad.
7. 7.Coat the fillet slices in their cooking sauce and place on top of the salad. Drizzle any leftover sauce over the fillet and scatter over the pine nuts.