The perfect Summer dish, vibrant colours and flavours are tastefully paired with Biltong.
You will need:
1 packet of mixed salad leaves
30g of fresh coriander
half a red onion, thinly sliced
handful of chives (optional)
125 ml raw cashew nuts and pumpkin seeds, toasted
1 small sweet potato, cut into small squares and roasted
200g moist biltong
8 grape tomatoes halved
80ml olive oil
3 tbsp balsamic vinegar
1 tbsp dijon mustard
2 tsp caster sugar
1 garlic clove, minced
salt and pepper to taste
Put the oven onto 180 degrees (fan forced oven). Cut the sweet potato into small cubes, lightly toss in olive oil and place on a baking tray. Roast until tender and leave to cool.
In a large bowl, combine the mixed salad leaves and coriander. Place the thinly sliced red onion, tomato, sliced avocado and cooled roasted sweet potato on top of the greens. Finish off with sliced biltong, pertain feta and chopped chives.
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