Hope everyone’s year has kicked off with a bang and after all that Christmas feasting and over indulging, we thought we’d share some of our fresh, healthy salad recipes.
We are regularly asked for our recipes by our guests so why not share them here for everyone to enjoy? We will be featuring one delicious salad and exotic sorbet a week so be sure to collect them and then look out for an exclusive book I’m working on called ‘Sand Rivers Salads and Sorbets.’ Feedback/ comments always welcome!
Roasted chickpea, Mchicha salad with Baobab dressing ·
A big handful of mchicha (local Tanzanian spinach) or baby spinach · One red onion CHICKPEAS · 1 can of chickpeas (rinsed, drained, peeled and fully dried) · 1 1/2 Tbsp olive oil · 2 1/2 - 3 Tbsp masala spice blend DRESSING · 2 tablespoons of baobab powder (we have a 300 year old beautiful baobab tree growing next to our pool so easy for us to grab a pod and grate it, you will have to go to your health shop and buy it) · 2 Tbsp olive oil · Juice from 2 limes · 1Tbsp of honey · Salt and pepper to taste
INSTRUCTIONS
1. Preheat oven to 190 C
2. Put chickpeas in a mixing bowl and toss with oil and masala blend
3. Place chickpeas on a baking sheet and bake for 20 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
4. Start the dressing. Add all ingredients and whisk vigorously. Taste and adjust seasonings as needed.
5. Add mchicha to a large mixing bowl and drizzle some lime over it. Massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired and mix it up.
6. Slice onion and fry until soft
7. Toss mchicha, onion with chickpeas and serve.
Lemon, ginger and bush mint sorbet
8 Lemons 2 inch finger of Ginger A couple of Bush mint leaves- we use the local mint from the bush as it is super fresh and tastes the same. (Hard to get fresh supplies out here when the nearest town is 3 hours away and the resupply on the train only comes on a Friday) Caster sugar to taste
INSTRUCTIONS Peel lemons and squeeze the juice into a bowl. Boil chopped ginger and chopped mint in half a cup of water for 10 minutes. Strain the ginger and mint and add it to the lemon juice. Then add caster sugar to taste, pour in a bowl and freeze. Easy! Two hours later you’ll have a zesty, refreshing sorbet to enjoy!
