Discovering 4 Cape indigenous ingredients
Ingredients
- 30 g Sea pumpkin
- 30 g Sun rose
- 30 g Spekboom
- 15 g Wild rosemary
- 30 ml Amma’s Creamery vegan ricotta, rolled into a ball
- 30 g button mushrooms, wiped clean with a damp cloth
- 30 ml salad dressing; combine 1 part apple cider vinegar with 3 parts extra virgin olive oil
- salt and pepper, to season
- 30 ml crispy onions
Instructions
- Portion sea pumpkin into 15cm long sprigs with leaves on. Wash gently and lay on clean dishcloth to air dry
- Portion sun rose into 20cm long sprigs with leaves on. Wash gently and lay on clean dishcloth to air dry
- Portion spekboom into 15cm long sprigs with leaves on. Wash gently and lay on clean dishcloth to air dry
- Portion wild rosemary into 20 cm sprig with leaves on, lightly washed and air dried.
- Take a nibble of each of the three leaves to get a feel for their flavour and texture. Pull the succulent leaves off a 15 cm length of sprig of each of the sea pumpkin, sun rose and spekboom, keeping them in separate piles.
- Slice the sea pumpkin leaves in half down their length if they are large. Slice the button mushrooms thinly. Combine them with the succulent leaves in a bowl, and pour the dressing over.
- Turn gently to coat the ingredients, taking care to not break the mushrooms. Pull the wild rosemary leaves off the bottom of the sprig, to fill a teaspoon.
- Chop finely and combine with several grindings of salt and pepper. Place the vegan ricotta ball on the one side of the serving platter and sprinkle the seasoned wild rosemary over. Carefully arrange the slaai ingredients on the platter, making sure to make the succulent leaves visible.
- Sprinkle the crispy onions over the succulent salad and serve.
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Research has repeatedly shown that vegans have reduced risk of the world’s biggest killers, including heart disease, type 2 diabetes, obesity and some cancers.
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This red and devilishly divine soup is definitely a power package with bell peppers and chili, rich in the phytochemical, capsaicin – the star element to this meal responsible for the spicy taste. It is incredibly rich in vitamin A, C, E, loaded with antioxidants, minerals and specially contains flavonoids which have shown to assist with respiratory problems.
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Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of the Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.
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The vivid yellow colour of this tasty lentil, spinach and coconut soup comes from turmeric, which is said to have many health benefits. Use fresh garlic and ginger for extra zing, and two KNORR Vegetable Stock posts for excellent depth of flavour. Both lentils and spinach are ingredients on our list of Future 50 Foods, as are the walnuts used to garnish this delicious vegetarian dinner.
