Summer here in South Africa is simply magical. Most nights I find myself craving cool bubbly drinks with refreshing salads for dinner, spent almost every night out on our balcony overlooking African sunsets. We only have a few more weeks of utter bliss left, before we have to head indoors with comfy bowls of stews or soups to outrun the cold.
So, with that in mind you simply have to arrange a special day for a few of your best girlfriends before winter sets in. With ice cold champagne, maybe a spa station to put your feet up and this amazing salad, this would be a girl’s night to remember…
This was another splendid recipe I created for the Biltong@za team, using their traditional hunter’s biltong. They sent me an enormous bunch of finely sliced, spicy goodness, thanx guys! Check out their amazing range of Biltong and Dry wors, with no doubt, the best I ever had…
Traditional with a touch of elegance and class, Biltong and Blue Cheese Salad with Candied Pecans will have your guests speechless. Because their mouths will be full, get it?
Serve with your favorite dressing, a fresh squeeze of lemon juice and fresh ciabatta with butter. Serves four as a main.
The addition of the candied pecans gives such an exciting sweet texture to the already salty biltong and sharp blue cheese. Add your own variety of salad ingredients like cherry tomatoes or red onion – I found the combination above to be quite spectacular! And remember to check out Biltong@za’s amazing stores and catch up with them on facebook for great specials!
Ps: The Harissa Steak Roll with Caramelized Onion was made with their steak – and it turned out pretty great!
|Prep Time||10 min|
- 80 gr rocket washed
- 80 gr curly lettuce washed
- 1 cucumber sliced into ribbons
- 380 gr pickled beetroot drained
- 2 large carrots sliced into thin strips
- 400 gr sliced hunters biltong
- 50 gr blue cheese
- 100 gr pecan nuts
- 5 tablespoons sugar
- microgreens or sprouts for garnish
- For the candied pecans, heat your sugar over medium heat until melted.
- Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
- Melted sugar is hot, so be careful!
- When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.
- So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. Garnish if you like.
- Or just chuck everything together then, ok?