• Recipe by Illanique van Aswegen

    Biltong and pumpkin salad with Gorgonzola dressing

    Serves: 4
    Cooking Time: 1 hour


    • Dressing

    • 90g Gorgonzola
    • 5ml (1 tsp) Dijon mustard
    • 125ml (½ cup) fresh cream
    • 120g plain yoghurt
    • 60ml (¼ cup) milk
    • Salad

    • 750g pumpkin, peeled
    • 45ml (3 tbsp) olive oil
    • 30ml (2 tbsp) honey
    • 5ml (1 tsp) dried chilli flakes
    • 5ml (1 tsp) garlic, crushed
    • 900g chickpeas, drained
    • 100g baby spinach
    • 140g beef biltong, thinly sliced
    • handful pea shoots or fresh basil



    For the dressing, crumble the Gorgonzola into a food processor. Add the remaining ingredients and blend until smooth.


    For the salad, preheat the oven to 190°C. Dice the pumpkin into small bite-size pieces. Toss them together with the olive oil, honey, chilli flakes and garlic, place on a baking tray and cook until tender, 35 – 40 minutes. Remove from the oven and set aside to cool.


    To assemble the salad, place some of the dressing at the bottom of the jar, add a layer of chickpeas and then some spinach leaves. Add the cooled pumpkin, then the sliced biltong and top with pea shoots or fresh basil.