March 29, 2009

A South African Salad

By In Recipes
This simple recipe is lifted from Reuben Cooks, the cookbook from celebrated South Africa chef Reuben Riffel that I was hugely grateful for receiving from the man himself after a fabulous meal at his South African restaurant. The original uses rocket; but for some reason I substituted pea shoots. Which worked beautifully.

Many of the dishes we ate while in the restaurant are detailed in his book. The mix of recipes draw on his English training, his Cape Malay background and the various influences on South African cuisine in general – so mixed in with the onion and blue cheese tart or Baby chicken with Rosemary and Lemon you will find such delights as Steamed mussels with banana, orange, flat-leaf parsley and orange and olive oil sauce, Springbok Tataki and Tandoori Yellowtail with Spinach and Cumin Dhal, Cucumber Relish and Lemon Froth. Each recipe is completed by a wine recommendation; a South African wine obviously (Wine Match for this salad: Iona Sauvignon Blanc).

Reuben Riffel’s Recipe for South African Salad

Reuben Riffel's Recipe for South African Salad

Reuben Riffel's Recipe for South African Salad
A fresh salad from South African Reuben Cooks: Food Is Time Travel
Write a review
Print
Ingredients
  1. 1 good sized avocado
  2. 100g baby rocket leaves
  3. 2 tablespoons toasted pine nuts
  4. 2 tablespoons balsamic syrup
  5. 4 tablespoons extra virgin olive oil
  6. ΒΌ cup Parmesan Cheese shavings to garnish
  7. Salt and Black pepper
Instructions
  1. Cut the avocado in two and peel the skin off. Slice thinly and arrange on two plates. Scatter over the leaves and pine nuts. Dress with the balsamic and olive oil and top with the Parmesan and plenty of seasoning.
Adapted from Reuben Cooks
Adapted from Reuben Cooks
Spittoon Extra http://spittoonextra.biz/

« :Previous Entry / Next Entry: »

2 Comments
  1. johanna March 30, 2009

    this looks yummy – time to grow my own pea shoots, i think!

  2. Jeanne April 17, 2009

    OMG that sounds good! I love the substitution of the pea shoots & the shadows they cast on the plate – beautiful. I’ve wanted to visit Reuben’s for ages – maybe next trip…