This Biltong Salad is incredible! I start to dribble when I just think about it. Just think sweet, salty, crunchy, creamy... it has it all! It is not my recipe (I wish it was!), it is out of an incredible recipe book called East Coast Tables which is full of recipes and ingredients from Kwa-Zulu Natal, where I grew up. Unfortunately you can't buy the book in the UK, but I managed to track one down (by forcing my mom to drive to every book shop in Natal the last time she visited :-)) This particular recipe comes from Chef Jonty Nicolson from Hilton in South Africa. I contacted him and his wife, Tanya to see if they would mind me sharing their recipe and they very kindly said yes.
Biltong Salad Recipe (Serves 4 as a starter or 2 as a main)
1 Fresh, Ripe Mango, peeled and sliced lengthways
160g Mixed Baby Salad Leaves
125g Biltong, thinly sliced
1 Cup Feta Cheese, cubed
6 Spring Onions, chopped
100g Toasted Macadamia Nuts, roughly chopped
Ground Black Pepper
1/2 Cup Fresh Mint Leaves, roughly torn
1 Cup Greek Yoghurt
2 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
Juice of 1 Lime
Whisk the dressing ingredients together and refrigerate.
When you are ready serve, lightly toss the salad leaves in the dressing until glistening, but not drowned.
Arrange on a plate or serving platter and top decoratively with the mango slices, biltong and feta.
At the last minute (to avoid them going soggy or affecting the other flavours), sprinkle with the spring onions and macadamias.
Season with black pepper.
I have made this as a starter to a three course meal, a main in the summer and as an accompaniment to other dishes. Every time I make it everyone loves it, and it is so quick and easy to make and looks really good!