Citrus and biltong salad with maizemeal croutons

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Thulisa Martins

Citrus and biltong salad with maizemeal croutons

Serves: 6
Cooking Time: 1 hour


  • Maize-meal croutons
  • 200g maize meal
  • 500ml (2 cups) water
  • salt and freshly ground black pepper, to taste
  • small handful fresh tarragon, chopped
  • small handful fresh mint, chopped
  • 45ml (3 tbsp) olive/avocado oil
  • Salad dressing
  • 60ml (¼ cup) honey
  • juice of 1 orange
  • juice of ½ lemon
  • 15ml (1 tbsp) olive/avocado oil
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) fresh mint, chopped
  • Salad
  • 2 ruby grapefruits, peeled and sliced
  • 2 clementines, peeled and sliced
  • 2 oranges, peeled and sliced
  • 150g soft biltong, roughly chopped
  • black salt flakes, to serve
  • small handful fresh mint, to serve



For the croutons, boil the maize meal in the water in a saucepan over medium heat, stirring constantly, until it becomes a thick porridge, 20 minutes. Remove from heat, season and stir in the herbs. Place the mixture on a shallow baking tray lined with baking paper and refrigerate to set, 20 minutes. Preheat the oven to 230°C.


Remove the crouton mixture from the fridge and cut into 1cm x 1cm squares. Scatter onto the baking tray, drizzle with oil and bake until crisp, 5 minutes.


For the dressing, blitz together the honey and citrus juices. While the motor is running, add the oil in a slow, steady stream and blitz until mixed through. Remove from blender, season and stir in the mint.


For the salad, arrange the ingredients on a platter and scatter with the cooled croutons. Season with black salt flakes, drizzle with the dressing and serve garnished with fresh mint.


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