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Charred Salad

Stir-frying some of the salad ingredients before combining them with fresh gives great flavour.
Charred Salad
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You Will Need:

  • 200 g cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • ½ - 1 chilli, sliced (optional)
  • 3 T (45 ml) olive oil
  • ½ cucumber, diced
  • 2 T (30 ml) Ina Paarman’s Coriander or Basil Pesto
  • 2 T (30 ml) fresh lemon juice
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning

Method:

Preheat a cast iron skillet on the braai.

Toss the tomatoes, onion and chilli with 2 T (30 ml) of the olive oil and stir-fry on the heated surface until just beginning to wilt.

Leave to cool. Toss with remaining ingredients just before serving.

Variation

Cooked beetroot can be added to stir-fried vegetables.

Charred Salad

Stir-frying some of the salad ingredients before combining them with fresh gives great flavour.
Charred Salad

You Will Need:

  • 200 g cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • ½ - 1 chilli, sliced (optional)
  • 3 T (45 ml) olive oil
  • ½ cucumber, diced
  • 2 T (30 ml) Ina Paarman’s Coriander or Basil Pesto
  • 2 T (30 ml) fresh lemon juice
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning

Method:

Preheat a cast iron skillet on the braai.

Toss the tomatoes, onion and chilli with 2 T (30 ml) of the olive oil and stir-fry on the heated surface until just beginning to wilt.

Leave to cool. Toss with remaining ingredients just before serving.

Variation

Cooked beetroot can be added to stir-fried vegetables.

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