RECIPE DEVELOPED BY:

Novellen Pienaar – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Kim Nielsen – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

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

Koelenhof Pinotage Rosé Vin-Sec 2021

Chicken and Sweet Potato Salad with Wild Garlic and Beetroot Hummus

Wild garlic and beetroot hummus compliments the roasted sweet potatoes and chargrilled chicken in this meal salad. Pickled peppers and dates round off this salad on a sweet note.

Serves 2

Difficulty: EASY, Preparation time: 15 minutes, Cooking time: 30 minutes

INGREDIENTS

CHICKEN

2.5ml (½ tsp) ground coriander
1.25ml (¼ tsp) fine salt
5ml (1 tsp) canola oil
2 (260g) skinless chicken breasts

SWEET POTATO

200g sweet potato
2.5ml (½ tsp) vegetable oil
salt, to season
50g (¼ cup) dates, chopped

HUMMUS

TO SERVE

100g pickled sweet peppers
40g pickled red onion
40g Swiss chard, deveined and thinly sliced

METHOD

Preheat the oven to 180˚C.
Combine the coriander, salt and oil and brush it over the chicken breasts.
Heat a griddle pan until smoking hot and fry the chicken breasts, 2 minutes per side. Cook in the oven for 10-15 minutes. Cut into slices.
For the sweet potato, cut the sweet potato into rounds, and then into quarters.
Coat the sweet potato with the oil and season with salt. Bake at 180˚C for 25-30 minutes.
Remove from the oven and combine the chopped dates with the sweet potatoes.
For the hummus, add all of the ingredients to a food processor and blend until smooth. Season to taste.
To serve, spread half of the hummus over the base of a serving platter. Place the chicken and sweet potato on the hummus. Combine drained, pickled peppers and onions with the Swiss chard and arrange this mixture on top. Serve the remaining hummus on the side.

TIP: Make your own pickled vegetables by brining 100 ml water, 50 ml wine vinegar and 50 ml sugar to the boil. Pour the hot liquid over cut vegetables and allow to cool (30 minutes) before use.

WINE PAIRING: Koelenhof Pinotage Rosé Vin-Sec 2021

RECIPE WRITE-UP

I drew inspiration from food items enjoyed by my family and combined the various aspects into one salad.

Wild garlic doesn’t contain high amounts of vitamins and minerals, but it provides a distinct flavour for this dish.

This plant attracts butterflies, bees and other pollinating insects and discourages snakes and other pests from any garden.

The attractive purple flower of blooming wild garlic is a feast for the eyes and specifically inspired the beetroot hummus in this recipe. I also used dried coriander as a spice to give the recipe a local touch, reminiscent of traditional biltong flavours.

Aiming for a zero-waste approach, the vegetable peels were kept intact and the pickling liquid is re-used. The salad is both beautiful and environmentally friendly.

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Chicken and Sweet Potato Salad with Wild Garlic and Beetroot Hummus

Serves 2

Difficulty: EASY, Preparation time: 15 minutes, Cooking time: 30 minutes

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