Orange, Ginger & Soy Broccoli Salad

Winter is here! Eek, it kind of snuck up on us…

We seem to forget about our greens during winter and often just go for the starchy veggies. Salads just seem more summery, like water.
Anyways, there are lots of great salad options for winter, like my Orange, Ginger & Soy Broccoli Salad…

You will need:
Baby butter lettuce
Watercress, baby spinach and rocket mixed
Broccoli, steamed
Pine nuts, roasted
Finely chopped pecans {just a sprinkle}
Halloumi cheese, grilled

For the dressing:
1/2 cup of orange juice
Thumb sized piece of fresh ginger, finely chopped
1 clove of garlic
2 tbs soy sauce
Sesame oil {just really a few drops}
1 red chili
3 tbs red wine vinegar
Bash everything except for the vinegar, orange juice & soy sauce together in a mortar and pestle until it’s all in a paste. Then add about half a cup of orange juice, 3 tbs red wine vinegar and 2 tbs soy sauce.
If you need to, you can add a teaspoon of sugar to balance out the flavours.

Assemble the salad by drizzling the dressing over the lettuce, herbs & broccoli. Add the halloumi and sprinkle with the nuts. Finish it off by drizzling some more dressing over the top.

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More lovely winter salads, as well as some other exciting news will follow soon!
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Thick cut grilled rump steak with caramelised tomatoes & onions

Nothing beats a good steak, but it’s also so easy to get wrong…
I honestly never order steak at a restaurant, because I am convinced I’ll have a better one at home. Steaks should be kept simple, paired with something fresh and tasty, not covered in some bland sauce.

I asked my butcher for a very thick cut rump steak – perfect for serving nice and rare, with a beautiful fatty strip on the outside, grilled to perfection.
I rubbed the steak with olive oil, freshly ground course salt and black pepper.

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You will need:
Large, thick cut rump steak {probably 1kg}
Olive oil
Freshly ground sea salt & black pepper
Mixed baby salad leaves
Avocado
Rosa tomatoes
1 onion
1 tbs honey
1 tbs balsamic vinegar
Halloumi cheese

Slice the onion and sauté in butter. Once it’s soft, add honey and balsamic vinegar and let it caramelise on a low heat. Add tomatoes and let it all caramelise some more. {You can make this quite a bit in advance and just reheat before serving.}

Rub the steak with olive oil, salt & pepper and let it sit for a while before grilling. You also need the steak to be at room temperature before cooking it to ensure even cooking and so that you don’t have an ice cold centre if you’re doing a rare steak.
Grilling the steak is the best idea – either on your Big Green Egg {best!} or Weber or just a normal braai.
Make sure the grill is very hot. Cook the steak for about 5 minutes on each side and again for another 2 minutes each side. You will need to check the steak and see that it’s to your liking.

While the steak rests, grill halloumi slices in a hot pan until just melted.

Now, place a handful of salad leaves on the plate, top with a few slices of avocado.
Slice the steak and arrange a few slices on top of the salad. Top the steak with halloumi cheese and then the tomatoes & onions.
Season with salt & pepper and a drizzle of olive oil.

Enjoy with a glass of crisp Sauvignon Blanc – yes, white wine with red meat..! {Shock, horror, gasp!}
It’s such a refreshing meal, with the creaminess of the halloumi cheese, essentially a salad, and it goes so well with the white wine. A red wine would just be too heavy.

Anyways – give it a try and enjoy! X

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Prune, rocket & halloumi salad

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A very easy dish – quick, flavourful and exciting – and quite extraordinary!

You will need:

Rocket leaves
Dried prunes
Halloumi cheese
Dried fennel seeds
Freshly ground sea salt
Olive oil

Grind the fennel & salt in a mortar & pestle.
Toss the rocket and prunes together, drizzle with olive oil and sprinkle with the fennel salt.
Grill the halloumi on a hot griddle pan until just melted, let it cool slightly and cut into smaller pieces.
Add to salad and voila!

Enjoy! X

Pineapple Roast Chicken & Papaya Salad

Some people are totally against using fruit in salads or any other main dishes… Not me! I love it! You can do so much – use it in salads, with meats and chicken. It does depend on the fruit, but I do think it really complements meat dishes, just take apples & pork as an example. I’ve been quite inspired by pineapples lately and made a {totally delicious, if I may say so myself..!} pineapple & thyme roast chicken. You will need: 1 whole chicken 1 medium pineapple {peeled & core removed, blitzed in blender} 5 sprigs of thyme freshly ground sea salt & black pepper olive oil Rub the chicken with olive oil and season with salt & pepper. Remove the leaves from 2 of the sprigs of thyme and add to the pineapple. Pour the pineapple slush over the chicken and let it marinade for about an hour before roasting. Pre-heat oven to 180C. Place the remaining 3 thyme sprigs on top of the chicken and roast for an hour until golden and cooked. For the papaya salad: Fresh papaya cubes Fresh basil leaves Grilled plain Halloumi cheese, cubed Sweet corn kernels Chorizo sausages, sliced & grilled Mix together and serve with the pineapple roast chicken. {The natural juice from the papaya is all you need in terms of a dressing!} A perfect Summers dinner – just simple, tasty and fresh! Enjoy! X Papaya & Halloumi salad Pineapple & thyme roast chicken