RECIPE DEVELOPED BY:

Nadine Kriel – ICA 3rd-year student, specialising in Product Development (NPD)

WINE PAIRING:

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

Mellasat White Pinotage 2019

Confetti Bush and Trout Salad with Cape Malay Achar Dressing

This fresh and vibrant salad with notes of spice is a homage to the flavourful and colourful Cape Malay heritage. The salad consists of fresh spiralized vegetables with spiced trout cakes, a creamy yoghurt achar dressing and crispy confetti bush croutons.

Serves 2

Difficulty: MODERATE, Preparation time: 2 hours, Cooking time: 50 minutes

INGREDIENTS

CONFETTI BUSH CROUTONS

2 Naan bread
45 ml (3tbsp) vegetable oil
5ml (1 tsp) rosemary, finely chopped
15ml (1 tbsp) confetti bush, finely chopped

CAPE MALAY ACHAR DRESSING

30ml (2 tbsp) mango achar, drained and finely chopped
10ml (2 tsp) lime juice
60ml (¼ cup) plain yoghurt
30ml (2 tbsp) dill, chopped
salt, to season

TO SERVE

350 g spiralized salad vegetables
4 trout fish cakes, cooked to preference

METHOD

Preheat the oven to 180°C. For the confetti bush croutons, cut the Naan bread into bite-sized croutons. Heat the oil slightly and add the chopped herbs to the oil. Allow the oil to infuse for 4-5 minutes. Use the infused oil to lightly brush the Naan croutons.
Place the croutons in the oven for 5-10 minutes to crisp up. Set aside to cool.
For the achar dressing, combine all of the ingredients and blend until smooth.
To serve, arrange the spiralized salad vegetables on a serving platter. Top the vegetables with the trout fish cakes. Scatter the Naan croutons on top and serve with the achar dressing on the side.

TIP: For extra crispy croutons, bake the Naan squares at 100°C for 45 minutes.

WINE PAIRING: Mellasat White Pinotage 2019

RECIPE WRITE-UP

Confetti bush (coleonema pulschellum) is also known as “false buchu”. It is an aromatic, evergreen shrub, covered with masses of starry pink flowers in winter and spring. It is found growing along coastal regions from Knysna to Gqeberha (PE). The plant has a delicate herbal fragrance and notes of lemon and pepper on the tongue. Commonly found in flower bouquets across the country, this plant reminded me of the famous Adderley Street flower market, generally managed by Malay women selling their beautiful blooms to the greater Cape Town population.

I love using local ingredients and celebrating the beautiful and diverse cuisines South Africa has to offer. This salad was heavily inspired by the spices and dishes of the Cape Malay culture and consists of spiced trout fishcakes made from sustainably farmed trout, a variety of spices like coriander, fennel, curry and fresh herbs like dill, chives and spring onion. The dressing consists of yoghurt, mild mango achar and Cape Fynbos honey. The croutons are made from naan bread with indigenous confetti bush.

By not peeling any of the vegetables in the recipe, I maintained the fibre content and reduced wastage. By growing your own herbs, the nutrient content may increase.

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