Courtesy of Chef Marcus Gericke
Peas: 50 g
Red onion: 50 g
Parsley: 42 g
Coriander: 20 g
Garlic: 3
Lemon juice: 30 ml
Lemon zest
Extra virgin olive oil: 3/4 cup
Salt: to taste
Black pepper: to taste
Greek yoghurt: 50 g
Peas: 100 g
Cherry tomatoes: 1 punnet
Peas: 150 g
Mangetout: 1 punnet
Celery: 1 bunch
Baby marrow: 1 punnet
Cucumber: 1
Carrots: 1 punnet of rainbow carrots
Goat's cheese: 80 g
Edible flowers: 1 punnet
Lemons: 1
Parsley: 20 g
Coriander: 50 g
Eggplants: 1
Micro herbs
Filo pastry: 1 sheet
Butter: 10 g
Red onion: 1 (50g for the chimichurri)
Apple cider vinegar: 20 g
Honey: 40 g
Thyme: 20 g
Water: 80 g
This vibrant salad highlights simplicity at its finest, making it an awesome dish to bring to a party, especially a braai (a South African version of a grill or barbecue).
While the salad focuses on a plant based diet, the addition of goat’s cheese balances out the delicious fresh flavours of the dish so well it can easily accompany a meat dish.
With the dish, young chef Marcus Gericke pays tribute to his late father, with whom he used to experiment with different flavours and ingredients in the kitchen. "It sticks to what my dad instilled in me by keeping it simple and letting these quality ingredients do the talking," he says. “I’m sure he is looking down smiling and probably kicking himself as he didn’t think of it first.”
Find out how to make this stunning summer salad, step-by-step, with the chef, below:
Slice the red onion thinly, keeping 50g back for the chimichurri. Boil the water, honey, thyme and vinegar. Once boiled, add onions and remove from the heat. Once cool, use for the salad.
Blend 100g of peas with yoghurt to make a thick puree, set aside for the assembly of the salad.
Cut the phyllo pastry into squares, brush with melted butter. Place the squares in a muffin tin to form a cup. Bake at 180 degrees till golden brown (5-10min).
Slice eggplant in 1cm half disks and sauté in oil for 2 minutes (high heat until golden brown).
Roast tomatoes in oven with oil and 10g of thyme at 150degrees until the skin just starts to split (around 10-15 min).
With a peeler, shave the cucumber, carrots, celery and baby marrow and put into cold water to allow to curl.
Blanch peas for 2 minutes and cool in iced water.
Trim the sugar snap peas/mange tout and cut in half (keep them raw or blanched if needed).
Blend everything until smooth and set aside to dress the salad.
Take pea yoghurt and put a spoonful at the bottom.
Mix the roast tomatoes, pickled onions, peas, eggplant, shaved vegetables, snap peas, micro greens and herbs in a bowl.
Dress salad with pea chimichurri.
Place the salad in a bowl followed by the phyllo cup.
Fill the phyllo cup with some of the salad.
Crumble goat’s cheese on top of the salad and garnish with edible flowers. Finally use the zest of the lemon to garnish the salad and enjoy a really fresh and vibrant salad.
