South African Garden and Home – September 2019

104 SEPTEMBER 2019 | gardenandhome.co.za

medium rare, 3–4 minutes

on each side.) Place the steak

on a cutting board to rest.

2. Whisk the vinegars,

lemon juice, horseradish,

Worcestershire sauce and

hot sauce together in a

large bowl.

3. Stir in the tomatoes, red

onion, celery, olives and

brine, and the jalapeños.

Season with ground pepper.

4. Cut the steak across the

grain into 1,3cm pieces and

add to the salad. Marinate

for at least 30 minutes.

5. To serve, stir in the cheese,

parsley and celery leaves.

SPICY VIETNAMESE

GRILLED CHICKEN

SALAD

(Serves 4)

1½T lime juice

2T fish sauce

1T light brown sugar

2t chilli-garlic sauce

1t Sriracha (chilli sauce)

2 garlic cloves, peeled

and crushed

6 skin-on, bone-in

chicken thighs

140g shredded savoy cabbage

80g thinly sliced sugar peas

110g julienned carrots

SPICY WATERMELON
GAZPACHO
(Serves 6)

2kg ripe tomatoes (about 20),
peeled and roughly chopped
5 cloves garlic, peeled and
roughly chopped
6 celery stalks, pale parts and
leaves, all roughly chopped
1 small onion,
roughly chopped
400g watermelon flesh,
seeds removed
100g crustless white bread,
broken into small chunks
150ml tomato passata (or
tomato juice)
15g basil leaves
coarse salt and black pepper
2T red wine vinegar
200ml olive oil, plus extra
for drizzling
TO SERVE
microgreens (optional)

1. Place the tomatoes, garlic,

celery, onion, watermelon,

bread, passata or tomato juice

and 10g basil in a blender

or large bowl along with 1½

teaspoons of salt and a good

grind of black pepper.

2. Blend until smooth; with

the blender still going, add

the vinegar and olive oil.

Chill in the fridge.

3. Pour the soup into

individual bowls. Tear the

remaining basil and sprinkle

it on top of each serving

along with the microgreens

and a final drizzle of oil.

4. Finish with a little sea salt

and serve immediately.

BLOODY MARY

STEAK SALAD

(Serves 4)

680g rump or sirloin steak

1T sherry vinegar

1T balsamic vinegar

juice of 1 lemon

2T prepared horseradish

1T Worcestershire sauce

1½t any hot sauce

300g cherry tomatoes, halved

60g thinly sliced red onion

50g sliced celery, cut into thin

half-moons, plus extra leaves

for garnish

35g chopped briny green

olives, plus 2T olive brine

2T pickled jalapeños

freshly ground black pepper

35g crumbled blue cheese

10g loosely packed flat-leaf

parsley leaves

1. Heat the grill to medium

high, or a grill pan over high

heat on the hob. Grill the

unseasoned steak on both

sides until it’s cooked to

your liking. (I recommend

Melissa Fontini

and Anikesh Ramani

Bianca Buisman and Jason Lume