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Spekboom, chickpea and tomato salad

Spekboom, chickpea and tomato salad

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 400 g cans chickpeas, drained and rinsed
250 g baby tomatoes, halved
2 avocados, peeled, pitted and sliced
1/2 onion, sliced and blanched
two handfuls spekboom leaves, rinsed
Maldon salt, to taste

For the dressing, mix together

1/3 cup extra virgin olive oil
3 T white-wine vinegar
1 T honey
1 T smooth mustard
freshly ground black pepper
2 sprigs flat-leaf parsley, roughly chopped

Method

Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for 2 to 3 minutes before serving, sprinkled with salt, to taste.

TASTE’s take:
Spekboom (Portulacaria afra) occurs naturally in
the Little Karoo (near Ladysmith), in the Eastern
Cape and towards Mozambique. Or buy your own little plant from Woolworths stores.
The slightly acidic leaves are delicious in this simple salad and can be substituted with nasturtium leaves if you have trouble finding them.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Frikkadels in a spicy paprika-tomato sauce

Frikkadels with minty tabbouleh

Seared chicken livers with a pomegranate and chilli glaze

Warm pea and bacon salad

Pork koftas with tomato relish

Sweet roast pepper, chilli and tomato soup

Korma burgers with pineapple raita

Soya marinated pork fillet with minty tabbouleh and gremolata

Pumpkin soup with roast pepper and chilli salsa

Roast beef with cafe de paris butter and mash

Kalahari truffles with parsley and lemon butter

Spekboom, chickpea and tomato salad

Spekboom, chickpea and tomato salad

Ingredients

Method