Name: White samp (umngqusho omhlophe)
Prep time: PTM
Cook time: 1 min
Total time: 1 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: samp 450g,water 1litre,salt 1T,butter 100g

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Marinated tomato sandwich

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 10 minutes marinating time

Ingredients

3 large tomatoes
1 dill, small bunch
1 small bunch chives, finely chopped
1 small bunch Italian parsley, finely chopped
2 cloves garlic, finely chopped
sea salt and freshly ground black pepper, to taste
1⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
50 g butter, softened
8 thick slices white bread
40 g wild rocket, washed
200 g Woolworths sheep-and-goat’s milk feta, sliced
2 large avocados, sliced

Method

1. Prepare an ice bath by filling a medium- sized bowl with water and a few handfuls of ice.

2. Bring a large saucepan of salted water to the boil. Lightly score the bases of the tomatoes and lower them into boiling water. Blanch for 1 minute or until the skin blisters lightly, then remove from the pot and submerge in the iced water.

3. Carefully peel the tomatoes and cut them into large dice. Place in a bowl. Add the herbs and garlic and season. Toss in the balsamic vinegar and olive oil and combine until the tomatoes are well coated. Allow to stand for 10 minutes at room temperature to marinate.

4. Spread the butter onto the bread and top with the rocket, feta and avocado, then spoon over the tomato. Slice in half and serve.

Find more sandwich recipes here

Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi

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Recipes & Articles by Khanya Mzongwana

White samp (umngqusho omhlophe)

Nacho-fried chicken with coconut-apple slaw

Stovetop popcorn

Simple vegetable lasagne

Umvubo with umsobo-and-berry sorbet

Fried potato salad

Vegetarian chilli dogs

Beetroot curry

Lasagne sloppy joes

Golden tahdig

Cajun prawns