Starters & Light meals

Three-sisters-and-a-niece salad

5 minutes
30 minutes

Native American women in Haudenosaunee villages and surrounding communities commonly grew three staple crops: corn, beans and pumpkin or squash. They have great yields, are water wise and grow well together (the corn becomes a trellis for the beans to climb and the pumpkin leaves provide shade). This trio would become known as The Three Sisters, and they show up daily in South African cooking, too. There are many renditions of this salad. Mine is bulked up with millet, a delicious indigenous grain.

Wine/Spirit Pairing
Springfield Albariño

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  • 150 g millet
  • 1 t ground turmeric
  • 2 cups vegetable stock
  • sea salt and freshly ground black pepper, to taste
  • 2 T olive oil
  • 100 g baby corn
  • 1 x 400 g punnet mixed marrows, cut into chunks
  • 150 g fine beans, sliced diagonally and blanched
  • 10 g Woolworths petite herb leaf salad
  • For the parsley dressing, blend:
  • 30 g Italian parsley
  • 30 g fresh coriander
  • 1 clove garlic
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 4 T honey
  • sea salt and freshly ground black pepper, to taste

1. Place the millet, turmeric and stock in a saucepan. Simmer over a medium heat, stirring occasionally. Season to taste. Once the millet is al dente, drain and set aside until ready to use.

2. Heat a griddle pan and rub the vegetables with olive oil, salt and pepper. Place on the griddle pan and char until cooked but still crisp and bright in colour.

3. To serve, spoon the green dressing onto the veggies and spoon over some of the cooked millet. Enjoy warm or at room temperature topped with the petite herbs.

Find more salad recipes here. 

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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