Home
Recipes

Roast beef with cafe de paris butter and mash

Roast beef with cafe de paris butter and mash

1 hour, 30 minutes

Creamy leek, shiitake mushroom and baked fresh pasta parcel

Creamy leek, shiitake mushroom and baked fresh pasta parcel

20 minutes

Sticky marmalade oranges with oozing gorgonzola

Sticky marmalade oranges with oozing gorgonzola

20 minutes

Steamed ginger and golden syrup pudding

Warm pudding

Steamed ginger and golden syrup pudding

1 hour

Baked mussel and salmon coconut curry parcels

Curry recipes

Baked mussel and salmon coconut curry parcels

20 minutes

Fall-off-the-bone lamb shanks

Fall-off-the-bone lamb shanks

1 hour

Wild young berry millefeuille

Wild young berry millefeuille

20 minutes

Kalahari truffles with parsley and lemon butter

Kalahari truffles with parsley and lemon butter

15 minutes

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

Flapjack recipes

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

30 minutes

Asian dim sum box

Asian dim sum box

30 minutes

Pizza with mozzarella, olives, anchovies and capers

Pizza recipes

Pizza with mozzarella, olives, anchovies and capers

25 minutes

Spekboom, chickpea and tomato salad

Spekboom, chickpea and tomato salad

Load more

Spekboom, chickpea and tomato salad

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 400 g cans chickpeas, drained and rinsed
250 g baby tomatoes, halved
2 avocados, peeled, pitted and sliced
1/2 onion, sliced and blanched
two handfuls spekboom leaves, rinsed
Maldon salt, to taste

For the dressing, mix together

1/3 cup extra virgin olive oil
3 T white-wine vinegar
1 T honey
1 T smooth mustard
freshly ground black pepper
2 sprigs flat-leaf parsley, roughly chopped

Method

Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for 2 to 3 minutes before serving, sprinkled with salt, to taste.

TASTE’s take:
Spekboom (Portulacaria afra) occurs naturally in
the Little Karoo (near Ladysmith), in the Eastern
Cape and towards Mozambique. Or buy your own little plant from Woolworths stores.
The slightly acidic leaves are delicious in this simple salad and can be substituted with nasturtium leaves if you have trouble finding them.