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The ultimate Pad Thai

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The ultimate Pad Thai

10 minutes

Tofu and radish bowl

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Tofu and radish bowl

Nori Jam

Asian recipes

Nori Jam

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Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

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Asian recipes

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Soup recipes

Green minestrone

1 hour 10 minutes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

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Asian recipes

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Asian recipes

BBQ chicken balls

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Grilled brinjal and bonito

Asian recipes

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20 minutes

One-pot chickpea-and-tomato pasta

Chickpea recipes

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Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat's cheese and Pink Lady vinaigrette

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

12 of 131

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

350 g spelt, cooked
5 free-range eggs, soft-boiled
400 g Woolworths peppered smoked mackerel
¼ cup dill, roughly chopped
100 g watercress

For the Pink Lady apple vinaigrette:

¾ cup Woolworths Pink Lady apple juice
5 T olive oil
1 T wholegrain mustard
3 T white wine vinegar
¼ cup Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste

For the whipped goat’s cheese:

100 g Woolworths goat’s-milk cheese with honey
½ cup Greek yoghurt
1 T activated charcoal powder (optional)

Method

1. Arrange the salad ingredients on a serving platter, separately as you would for a Cobb salad.

2. To make the vinaigrette, place all the ingredients into a blender and blitz until combined.

3. To make the whipped goat’s cheese, break the cheese into chunks and combine with the yoghurt. Whisk until thick and creamy. Gently marble the charcoal powder through the whisked cheese.

4. Serve the salad with the goat’s cheese and vinaigrette on the side.

Cook's note: I’m a big fan of smoked fish in a salad. I’ve made various versions over the years, usually involving shredded spinach, avo and egg, but this is definitely my finest version yet. The vinaigrette finishes it off perfectly.