Side Servings

Wild greens salad

6
Easy
10 minutes

“This salad is inspired by the edible plants I pass in my neighbourhood. I figured they’d all come together deliciously with a tart, citrusy dressing. Use anything you find – just make sure it’s edible before digging in!” – Khanya Mzongwana

Wine/Spirit Pairing
La Motte Sauvignon Blanc
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Ingredients

Method
  • 200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
  • 1 fennel bulb, halved and thinly sliced
  • 2 oranges, segmented
  • 2 grapefruit, segmented
  • 200 g edamame beans, shelled
    • For the dressing:

  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 orange, juiced
  • 4 T extra virgin olive oil
  • 2 T honey
  • sea salt and freshly ground black pepper, to taste
  • 1 T poppy seeds

Method

Ingredients

1. Arrange all the salad ingredients on a serving platter.

2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi
Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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