PREPARATION TIME: 15 MIN
COOKING TIME: 15 MIN
SERVES 4
200g farfalle (bow-tie) pasta
salted water
15ml olive oil, plus extra to drizzle
CREAMY DRESSING
80g rocket
1 avocado
200g feta cheese
½ cucumber, cored and sliced
90ml basil pesto (see page 157 for recipe)
2ml salt
15ml fresh lemon juice
15ml balsamic vinegar
SERVE WITH
mixed cherry tomatoes, some halved
mixed lettuce leaves
toasted pine nuts
METHOD
Cook the pasta according to package instructions in salted water and a dash of oil until al dente.
Drain and, if the pasta is too sticky, rinse with warm water before draining some more. Drizzle with the extra olive oil and place aside to cool.
In a food processor, blend half the rocket and all the other creamy dressing ingredients until smooth. Gently mix with the pasta and tomatoes and the rest of the rocket.
Place the pasta onto a big platter or picnic dish with the lettuce leaves. Top with pine nuts for a crunch and a beautiful garnish. Cover if going on a picnic or serve as is at home.
Siba’s tip…
You could replace the nuts with a mix of toasted seeds, such as flax, sunflower and butternut. If you’re not fond of avocado, then use 80ml cream cheese instead, bearing in mind that the colour won’t be as green.
PUTTANESCA SALAD
I LOVE THE FLAVOURS OF PUTTANESCA SAUCE, WHICH IS TRADITIONALLY SERVED WITH PASTA AND SOMETIMES CRUSTY BREAD FOR MOPPING UP LEFTOVER SAUCE. I THINK IT’S THE DISTINCTNESS OF THE ANCHOVY THAT REMINDS ME OF THE ANCHOVY PASTE I ENJOYED ON MY SANDWICHES GROWING UP. SINCE THEN, I’VE WANTED A CARB-LIGHT VERSION OF THE PASTA DISH (HENCE THIS SALAD) THAT I CAN ENJOY AT MIDDAY WITHOUT FEELING TOO FULL. THE MARINATED ARTICHOKE HEARTS ARE A ‘SIBALICIOUS’ ADDITION TO THE USUAL PUTTANESCA FLAVOURS AND THEY COMPLEMENT THE OTHER INGREDIENTS VERY WELL.
PREPARATION TIME: 10 MIN
NO COOKING TIME
SERVES 3
40g wild rocket
250g cherry tomatoes, some halved and some whole
1 red onion, thinly sliced
1 red pepper, cut into strips
10ml finely chopped caperberries
12 pitted Kalamata olives
4 anchovies, finely chopped
3 marinated artichoke hearts, roughly chopped
1 large handful basil leaves, roughly torn
DRESSING
4 anchovies, finely chopped
80ml olive oil
15ml red wine vinegar
juice and zest of ½ lemon
honey or sugar, to taste (optional)
METHOD
On a serving platter arrange all the salad ingredients in layers, finishing with the fresh basil. Toss well.
Mix the dressing ingredients in a jar or jug and mix or shake until well combined. Drizzle over the salad just before serving.
Siba’s tip…
You can use either capers or caperberries. Make sure the anchovies are finely chopped – a big piece can be too much for one bite.
GRILLED CORN SALAD
IT’S HARD TO BELIEVE THAT CORN ORIGINATED IN MEXICO AND NOT IN AFRICA AS IT’S SUCH A STAPLE OF THE AFRICAN DIET. WE EAT BRAAIED, STEAMED OR BOILED CORN ON THE COB, MAIZE MEAL IN A VARIETY OF GUISES AND, OF COURSE, THE SAMP AND BEANS I GREW UP WITH. THIS RECIPE IS A CELEBRATION, AND REMINDER, OF THE ORIGIN OF CORN, HENCE THE MEXICAN FLAVOURS OF LIME, CILANTRO (ALSO KNOWN AS CORIANDER OR DHANIA) AND TEQUILA IN THE DRESSING, WHICH GIVE THIS OTHERWISE SIMPLE SALAD A WONDERFUL KICK.
PREPARATION TIME: 10 MIN
COOKING TIME: 20 MIN
SERVES 6
6 small corn (mealie) on the cob
sea salt and freshly ground black pepper, to taste
180g very fine green beans, topped
30ml olive oil
1 avocado, peeled and sliced
30ml coriander, torn
DRESSING
30ml lime juice
30ml honey
10ml tequila
1 clove garlic, crushed
60ml extra-virgin olive oil
5ml coriander, chopped (optional)
METHOD
Soak the cobs in hot water for 10 minutes or boil for 5 minutes until just tender. Remove them from the water and season with salt and pepper. Braai on an open fire or a griddle pan over the stove top for about 10 minutes, turning often until they’re charred.
Place the beans in a bowl. Drizzle over some olive oil, season with salt and pepper, and toss. Put them in a grill basket, or directly on a griddle pan, and grill for 5–7 minutes, turning them so they cook evenly. Allow the beans and cobs to cool.
Cut the corn kernels off 3 of the cobs and halve or slice the rest before putting them on a platter. Add the beans and avo to the salad, sprinkle with the coriander and toss lightly.
For the dressing, place all the ingredients in a jar or jug and shake or stir until well combined. Drizzle the salad with the dressing just before serving.
Siba’s tip…
When braaing, make sure the grill is clean and brushed with oil to prevent the corn from sticking to it. If you’re not braaing the corn, cook them on the stove top in a griddle pan over a high heat to get the charring. If you have a gas stove, you can cook the cobs directly on the gas heat for charring and a smoky flavour.
CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE