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50 minutes

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Kombucha-beetroot and strawberry salad

Kombucha-beetroot and strawberry salad

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

200 g strawberries, hulled and halved
100 g radishes, halved
100 g Woolworths pickled beetroot, thinly sliced
50 g radicchio
1 x 180 ml bottle Woolworths raspberry-flavoured Ceylon tea kombucha drink
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
100 g Woolworths Ayrshire pearl mozzarella

Method

1. Combine all the ingredients except the mozzarella and place on a plate. Top with the mozzarella pearls and drizzle over the salad dressing.

2. To make the dressing, gently whisk together the kombucha, olive oil, salt and pepper.

Find more salad recipes here

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

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Hummingbird cake

Petit-fours

Pavlova pudding tower

White chocolate crown

Lemon butter meringue pie

Raspberry-and-cream cheesecake

White chocolate madeleines

Sweetcorn flatbread

Nasturtium leaf “tacos”

Isjingi

Tempura spring onions with ibhisto

Kombucha-beetroot and strawberry salad

Kombucha-beetroot and strawberry salad

Ingredients

Method