Starters & Light meals
Kombucha-beetroot and strawberry salad
4
Easy
20 minutes
“The first time I tasted kombucha, I knew
it would make a lovely salad dressing, and I was right! This beautiful salad will most certainly be the first thing to disappear from the table.” – Khanya Mzongwana
Wine/Spirit Pairing
Chiaro Prosecco
Ingredients
Method
- 200 g strawberries, hulled and halved
- 100 g radishes, halved
- 100 g Woolworths pickled beetroot, thinly sliced
- 50 g radicchio
- 1 x 180 ml bottle Woolworths raspberry-flavoured Ceylon tea kombucha drink
- 4 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 100 g Woolworths Ayrshire pearl mozzarella
Method
Ingredients
1. Combine all the ingredients except the mozzarella and place on a plate. Top with the mozzarella pearls and drizzle over the salad dressing.
2. To make the dressing, gently whisk together the kombucha, olive oil, salt and pepper.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi
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