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Red cabbage salad

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Beetroot-and-hazelnut salad

45 minutes

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10 minutes

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1 hour, 25 minutes

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30 minutes

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30 minutes

Salad in a jar

Salad in a jar

By Sue Lund of Newstead Estate

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 100 g log of goat\'s cheese
1 T double-thick cream
40 g rocket or baby salad leaves
1 - 2 apples, cored and very finely sliced
2 celery sticks, scraped and very finely diced
a handful pine nuts, toasted
1 x 35 g punnet microgreens (beetroot and other microsalad leaves)

For the dressing, mix

1 ½ T sunflower oil
1 ½ T oliv eoil
1 T white wine vinegar
½ T honey
5 fresh mint leaves, finely chopped

Method

Mix the goat’s cheese with the double-thick cream to create a mixture with a thick, firm consistency. Roll into small balls and chill.

Layer the salad leaves, apple, celery and pine nuts in clean jars or glasses.

Roll the goat’s cheese balls in the microgreens and place on top of the salads.

Pour over the dressing and serve immediately.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Red cabbage salad

Beetroot-and-hazelnut salad

Crushed tomato salad

Apricot sambal

Date chutney

Potbrood

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chilled mango and cucumber salad

Roast strawberry coconut ice cream

Salad in a jar

Salad in a jar

Ingredients

Method