PICKLED WATERBERRY, CHICKPEA, CHARRED CORN AND FETA SALAD

Waterberries are perfect for pickling and add a refreshingly tangy but sweet flavour to this earthy salad.

SERVES 2

DIFFICULTY: EASY

PREPARATION TIME: 10 MINUTES

COOKING TIME: 20 MINUTES

RECIPE DEVELOPED BY:

Drian Coetzee – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

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

WINE PAIRING:

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

Asara Pinotage Rosé 2021

PICKLED WATERBERRIES

120ml (½ cup) red wine vinegar
60ml (4 tbsp) sugar
30ml (2 tbsp) water
10ml (2 tsp) fine salt
250ml (80g) waterberries, pitted and halved

SALAD

5ml (1 tsp) salt
5ml (1 tsp) cumin seeds
10ml (2 tsp) coriander seeds
1 tin (410g) chickpeas, drained and rinsed
10ml (2 tsp) vegetable oil
375ml (1½ cup) frozen sweet corn
2 (200g) red onions, finely chopped
15ml (1 tbsp) lemon juice

TO SERVE

2 handfuls rocket, washed
90g (½ cup) feta, crumbled

Combine the vinegar, sugar, water and salt in a saucepan over medium heat. Heat for 5 minutes or until the sugar has dissolved.
Cool the mixture to room temperature, add the waterberries and refrigerate, preferably overnight.
For the salad, stir together the salt, cumin and coriander seeds to form a spice mixture.
In a large mixing bowl, combine the spice mixture with the chickpeas and add half of the oil. Stir to combine.
Place the chickpea mixture on a lined tray and bake for 10 minutes.
Sauté the corn in a large pan over high heat until charred.
Toss the cooked chickpeas, charred corn and finely chopped red onion together. Allow to cool.
To make the dressing, remove ½ cup of the waterberry pickling liquid and combine ith with the lemon juice.
To serve, arrange the rocket on a serving platter and add the corn and chickpea mixture.
Sprinkle the crumbled feta and waterberries over the salad. Serve with the dressing on the side.

TIP: Use pickled waterberries as a garnish in your favourite drink, or serve as an accompaniment on cheese platters.

WINE PAIRING: Asara Pinotage Rosé 2021

To create this salad, I took inspiration from the Mediterranean and added some traditional South African elements. The acidity of the water berry pickle and the cumin-coriander seasoning of the roasted chickpeas combines into a flavour reminiscent of biltong. The charred corn adds a smoky, almost meaty taste to the salad.

Water berries are quite tart. Pickling the berries reduced their tartness, highlighted their sweetness and enhanced their vibrant pink colour.

All ingredients used in this recipe are utilised in full, meaning minimal waste with the only waste product the onion skins and chickpea can. Using the pickling liquid as a base for the dressing intensified the flavour and also reduced wastage.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital