Recipe by Thulisa Martins
Citrus and biltong salad with maizemeal croutons
Ingredients
- 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
Instructions
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.