Stoep salad

By admin
14 November 2011

Foodie and author Dirk Nagtegaal and wife Reinet are renowned for their stoep meals.  

“When we were newlyweds and living in Calitzdorp we would often visit our neighbour, Ria Brink, and sit outside on her stoep. I experienced some of the hottest days of my life there. One Christmas she made us this salad.”

Serves 8

Preparation time: 10 min

SALAD

500 ml (2 c) cooked pearl wheat, lentils, pasta or rice

125 ml (½ c) chopped sweet peppers, blanched

125 ml (½ c) chopped spring onions

125 ml (½ c) frozen peas

½ can (200 g) chickpeas

125 ml (½ c) chopped lettuce leaves

125 ml (½ c) chopped pineapple

125 ml (½ c) yellow sultanas

1 orange, peeled and cut into segments

250 ml (1 c) bean sprouts

5 ml (1 t) toasted sesame seeds

DRESSING

60 ml (¼ c) apple cider vinegar or other mild vinegar

60 ml (¼ c) pineapple juice

5 ml (1 t) grated ginger

1 clove garlic, chopped

15 ml (1 T) soy sauce

SALAD 

Mix the ingredients.

DRESSING 

Blend the ingredients and pour the dressing over the salad. Leave in the fridge for at least 1 hour.

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