Recipes for starters & light meals

Dip recipes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Corn recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Chilli recipes

Potato samoosas with green chutney

2 hours 10 minutes

Breakfast recipes

Organic Bright Lights spinach frittata

15 minutes

Salad recipes

Green salad with strawberries and strawberry balsamic vinaigrette

Asian recipes

Japanese hotcakes with salty burnt butter

40 minutes

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Honeybush-poached pear-and-biltong salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes, plus cooling time

Ingredients

2 T wholegrain mustard
1 cup olive oil
5 T balsamic vinegar
70 g treacle sugar
200 g moist biltong, thinly sliced

For the poached pears:

3 cups white wine
2 honeybush teabags
200 g sugar
1 star anise
1 cinnamon stick
10 peppercorns
5 cloves
4 pears, peeled
60 g walnuts, crushed
1 T biltong powder
120 g Gorgonzola
1 T caster sugar

For the salad:

20 g Baby spinach leaves, shredded
60 g walnuts, roasted and salted
20 g microgreens
1 T biltong powder, to garnish

Method

Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.

To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.

Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.

Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.

To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.

Discover more salad recipes here.

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Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Maple-and-balsamic duck skewers with charred corn salad

Potato samoosas with green chutney

Organic Bright Lights spinach frittata

Green salad with strawberries and strawberry balsamic vinaigrette

Japanese hotcakes with salty burnt butter

Honeybush-poached pear-and-biltong salad

Honeybush-poached pear-and-biltong salad

Ingredients

Method