BILTONG SALAD STACK

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INGREDIENTS

Quinoa 125 g
Water or stock 250 ml
Ripe avocado, peeled, stoned and diced 400 g
Tomato, diced 150 g
Red onion, finely chopped 80 g
Garlic, finely chopped 3 g
Fresh coriander, chopped ±80 g
jalapeños or chilli, finely chopped 20 g
Lemon juice 23 ml
Olive oil Drizzle
Salt and pepper To taste
Red bell pepper 250 g
Biltong 70 g

METHOD

  1. Soak the quinoa for two hours to remove any bitterness. Add to a saucepan, adding the water or stock and a little salt.
  2. Bring to a boil and reduce to a simmer afterwards. Cover with a lid and allow the quinoa to simmer until all liquid has been absorbed (15 to 20 minutes). Fluff with a fork when the bottom is dry, and all the liquid has been absorbed.
  3. Put the avocado in a mixing bowl. Add all chopped and diced ingredients, lemon juice, and olive oil. Season with salt and pepper to taste (approximately half a teaspoon of salt). Mix all ingredients well and refrigerate.
  4. Roast the bell pepper until the skin turns black, then peel off the skin. Slice into even strips.
  5. On your serving plate, place a cookie cutter or mould in the centre. Scoop 30 ml of quinoa into the mould and pack it nicely and tight with clean edges. Add enough bell pepper strips to cover the quinoa, making sure to cover the edges. Add a layer of guacamole.
  6. Layer the biltong on top of the stack. Very steadily, remove the cutter and clean up any bits that may fall on the plate.
  7. Add a swirl of basil aioli sauce or whatever dressing you prefer in a salad, adding a little water if too thick. You can also add a little basil oil for colour. (Simply blend fresh basil and olive oil. Add salt to taste.) Garnish with fresh coriander.

YIELD 3 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 2 HOURS 30 MINUTES

HISTORY OF MY DISH

The original recipe of the dish uses shrimp instead of biltong. As you may know, shrimp is quite expensive, and when I tried biltong as a substitute, it not only made the dish more South African and affordable, but it also made it taste and look incredible. It combines a bunch of my favourite foods—guacamole, biltong, quinoa and homemade dressing—bringing together some grain, protein, and healthy fats. It also marries different textures and flavours. It is perfect for the lazy cook who also likes to keep things nutritional, flavourful, and savoury.

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