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Abalimi Bezekhaya Salad


This colourful salad is very healthy and nutritious and perfect for vegetarians

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 5 mins
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12 sundried tomatoes
6 baby carrots
1 small sweet potato, diced
6 button mushrooms, sliced
6 spinach leaves, cleaned, washed and stalks removed
1 kohlrabi, very thinly sliced
18 baby gem leaves, washed
3 lemons, halved
2 tsp (10 ml) olive oil
Maldon sea salt to taste

toasted nuts and seeds, for serving
lemon wedges, for serving

Preheat oven to 160 °C.

Soak the sundried tomatoes in salted boiling water for 20 minutes, drain and set aside.

Lightly rinse and scrub the carrots, season and chargrill until soft, turning frequently to avoid burning. When cooked, cut in half lengthwise and set aside.

Season the sweet potato cubes with olive oil and salt, spread out on a roasting tray and roast in the oven until soft. Remove and set aside to cool.

Divide all of the ingredients evenly amongst six plates or serving bowls.

Season with sea salt and squeeze half a lemon over the ingredients in each bowl. Mix well, ensuring that all of ingredients are evenly coated – the combination of lemon and sea salt enhances all the natural flavours of each individual vegetable.

Serve with a combination of toasted nuts and seeds and extra lemon wedges on the side for extra dressing.