Side Servings
Wild greens salad
6
Easy
10 minutes
“This salad is inspired by the edible plants I pass in my neighbourhood. I figured they’d all come together deliciously with a tart, citrusy dressing. Use anything you find – just make sure it’s edible before digging in!” – Khanya Mzongwana
Wine/Spirit Pairing
La Motte Sauvignon Blanc
Ingredients
Method
- 200 g wild greens (e.g. dandelion leaves, spekboom, nasturtium, sorrel), washed
- 1 fennel bulb, halved and thinly sliced
- 2 oranges, segmented
- 2 grapefruit, segmented
- 200 g edamame beans, shelled For the dressing:
- 1 lemon, juiced
- 1 lime, juiced
- 1 orange, juiced
- 4 T extra virgin olive oil
- 2 T honey
- sea salt and freshly ground black pepper, to taste
- 1 T poppy seeds
Method
Ingredients
1. Arrange all the salad ingredients on a serving platter.
2. Place all the dressing ingredients in a blender and blitz until well combined and creamy. Pour over the salad and serve.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi
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