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40 minutes

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Baby marrow chips with smoked chilli salt

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Heirloom tomato carpaccio

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Quick pickled baby marrow-and-cashew salad

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Tomato, garlic and basil confit on pasta

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Tomato risotto with mozzarella

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Tomato-and-peach salad with yellow tomato vinaigrette

Crunchy broccoli salad with creamy tahini dressing

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Crunchy broccoli salad with creamy tahini dressing

The cheeseboard salad

Salad recipes

The cheeseboard salad

2 minutes

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The cheeseboard salad

By Mogau Seshoene

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 minutes

Ingredients

50 g walnuts
120 g Gorgonzola
4 T olive oil
1 1/2 T white wine vinegar
2 T buttermilk
1 t Dijon mustard
1 T honey
sea salt and freshly ground pepper, to taste
1/2 lemon, juiced
1 bunch grapes
4 heads Woolworths baby gem lettuce
3 medium peaches

Method

1. Toast the walnuts in a pan over a low heat until just starting to brown. Remove from the heat and set aside.
2. Blend half the blue cheese with the olive oil, vinegar, buttermilk, mustard, honey, salt and pepper until completely smooth. Adjust the seasoning if necessary.
3. Sauté the grapes in a little lemon juice for a few minutes.
4. Separate, rinse and dry the lettuce leaves. Place on a platter and drizzle over some dressing.
5. Thinly slice the peaches and place onto the lettuce. Add the grapes and walnuts.
6. Crumble over the remaining cheese and drizzle over the remaining dressing.

Find more salad recipes here.

This recipe is the cover recipe for our Jan/Feb 2020 issue. See more here.