RECIPE DEVELOPED BY:

Ntabiseng Mohoje – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Jordan Farrell – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Otto Frielingsdorf – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Neil Ellis Bottelary Hills Pinotage 2018

Garlic Buchu, Grilled Aubergine and Biltong Salad with Amasi Cream

A rustic but refined salad that’s perfect for al fresco dining.

Serves 2

Difficulty: EASY, Preparation time: 50 minutes, Cooking time: 50 minutes

GRILLED VEGETABLES

  • 3 medium aubergines, sliced into 1cm round discs
  • 10ml (2tsp) salt, fine
  • 3 large zucchinis, sliced into thin ribbons
  • 60ml (¼ cup) vegetable oil
  • 3 sprigs garlic buchu

AMASI CREAM

  • 60ml (¼ cup) amasi
  • 15ml (¼ cup) cream
  • 4 garlic cloves, roasted
  • 2.5ml (½ tsp) garlic buchu leaves
  • 10 ml (2 tsp) parsley, chopped
  • salt and black pepper, to season

TO SERVE

  • 80g (2 cups) mixed lettuce leaves
  • 100g (⅔ cup) sliced biltong