Marius Redelinghuys’ bolognese

2 hours

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Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

8 pieces nodini (knotted) mozzarella
2 ripe avocados, peeled and diced into 1.5cm pieces
1 lemon, juiced
2 T sesame seeds, toasted
6 cloves garlic, finely sliced and deep-fried until golden
16 fresh basil leaves
20 ripe baby Roma tomatoes, halved

For the fermented black-bean dressing

50 g lemongrass, chopped
1 5cm piece ginger, chopped
2 cloves garlic, chopped
1 red onion, chopped
3/4 cup olive oil
2 T sesame oil
4 T brown sugar
3/4 cup sherry
125 g soaked fermented black beans

Method

Arrange the salad ingredients on a platter and drizzle over the dressing.

To make the dressing, fry the lemongrass, ginger, garlic and onion in the oils. Add the sugar and sherry, and boil for 5 minutes. Add the soaked beans and stir through. Cool.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Marius Redelinghuys’ bolognese

Broccoli with buffalo mozzarella and almond milk

Reviving Asian duck broth

Brinjal pizza

Potted asparagus and cheese quiche

Fresh beetroot soup

Beech-smoked gammon with Asian salad

The Bombay bicycle

Black Label fusion

Braaied snoek with moskonfyt and olive crush

Baked fish with sweet chilli sauce

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Ingredients

Method