Home
Recipes

Baby marrow-and-fennel trifolati

Italian recipes

Baby marrow-and-fennel trifolati

25 minutes

Easy peanut butter garage noodles

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Lemon crostata

Italian recipes

Lemon crostata

45 minutes

Cacio e pepe

Italian recipes

Cacio e pepe

10 minutes

Spiced coffee chai bundt cake with coffee-toffee sauce

Afternoon tea

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

The best-ever triple green creamed spinach

Seven colours

The best-ever triple green creamed spinach

30 minutes

Cavallucci

Biscuit recipes

Cavallucci

20 minutes

Risotto alla Milanese

Italian recipes

Risotto alla Milanese

50 minutes

One-pan orange-and-olive rosemary chicken with penne

Chicken recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Easiest, cheesiest nachos

Cheese recipes

Easiest, cheesiest nachos

5 minutes

BBQ charred beef with spicy noodles

Asian recipes

BBQ charred beef with spicy noodles

30 minutes

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

Load more

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.