Chop-chop salad with papaya seed dressing

Name: Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the creamy braai pap: ,onion, finely chopped 1/4,butter 3T,red pepper, chopped 1/4,yellow pepper, chopped 1/4,green pepper, chopped 1/4,salt 1T,braai pap 135g,water 4 1/2cups,feta cheese, crumbled 100g,For the impepho chimichurri: ,baby red onion, finely chopped 1,red chilli 1,garlic, grated 2cloves,red wine vinegar 1/4cup,fresh coriander, finely chopped 10g,fresh parsley, finely chopped 5g,fresh mint finely chopped 2T,impepho (African sage) finely chopped 2T,olive oil 1/4cup,salt, to taste ,For the butter-basted lamb kidneys: ,lamb kidneys 500g,full-cream milk 2cups,oil 2T,butter 3T,fresh thyme 4sprigs,sea salt and freshly ground black pepper, to taste

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the salad

1 x 75 g punnet Woolworths micro vegetables
5 potatoes, peeled and skins shallow-fried until crispy
Sea salt and freshly ground black pepper, to taste

For the dressing:

3 T papaya seeds
1 red onion, finely chopped
½ cup rice wine vinegar
¼ cup extra virgin olive oil
1 T honey
2 cloves garlic, finely chopped
1 lemon, juiced
Salt, to taste

Method

Toss the vegetable leaves and micro vegetables.
To make the dressing, place all the ingredients into a blender and blitz for a few seconds. Pour over the salad.
Garnish with the fried potato skins and season to taste.

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