RECIPE DEVELOPED BY:

Keletso Moshape – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

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

Deetlefs White Pinotage MCC 2018

Rainbow Salad with Kapokbos Dressing and Grilled Halloumi

Kapokbos, also known as wild rosemary, infuses a lovely herbaceous flavour into this colourful and crunchy meal salad.

Serves 2

Difficulty: EASY, Preparation time: 25 minutes, Cooking time: 10 minutes

WILD ROSEMARY DRESSING

  • 125ml (½ cup) vegetable oil
  • 2 sprigs (1½ tsp) wild rosemary
  • 5ml (1 tsp) Dijon mustard
  • 1 garlic clove, creamed
  • 2.5ml (½ tsp) salt

GRILLED HALLOUMI

  • 180g Halloumi, sliced
  • 30ml (2 tbsp) honey
  • 10ml (2 tsp) oil
  • 2.5ml (½ tsp) salt
  • 5ml (1 tsp) wild rosemary, finely chopped

MIXED VEGETABLES

  • 2 red pepper, diced
  • 1 large carrot, diced
  • ¼ (60g) cucumber, diced
  • 20g frozen sweetcorn, blanched
  • handful rocket