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30 minutes

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1 hour

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Cherry pistachio salsa salad

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Cherry pistachio salsa salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g cherries, stoned
1 fennel bulb, shaved
1–2 Woolworths buffalo mozzarella balls

For the dressing, mix:

4 T red wine vinegar
¼ cup Woolworths ClemenGold juice
2 T lime juice
3 T extra virgin olive oil
2 T maple syrup

For the salsa, mix:

100 g shelled pistachios, chopped
20 g Italian parsley, chopped
20 g dill, chopped
12 capers, chopped
1 t lemon zest
salt, to taste

Method

Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.

Find more salad recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Pear-and-celery mimosas

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Green asazuke-inspired pickle

Fried brinjal pomegranate pickles

Fondant sweet potatoes with curried XO sauce

Fennel, cucumber and grape salad

Dill-pickled oranges

Cherry pistachio salsa salad

Cherry pistachio salsa salad

Ingredients

Method