Recipe by Illanique van Aswegen
Biltong and pumpkin salad with Gorgonzola dressing
- 90g Gorgonzola
- 5ml (1 tsp) Dijon mustard
- 125ml (½ cup) fresh cream
- 120g plain yoghurt
- 60ml (¼ cup) milk
- 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.