South Africa offers two barbecue salad recipes — Daily Maverick

South African publication Daily Maverick published two salad recipes that author Tony Jackman suggests serving as side dishes. The first version is made with orange sweet potatoes, dried peaches and feta, while the second uses couscous, young fennel, spinach and black beans.

Sweet potato and feta salad

The first recipe makes six to eight servings as a side dish. It requires three orange sweet potatoes, 100 grams of finely chopped dried peaches, six spring onions, feta and basil.

The sweet potatoes should be peeled, cut into cubes of about one centimetre and boiled in lightly salted water for about 10 minutes. They should then be drained, rinsed with cold water and left to drain.

More current news is available on the UA.News Telegram channel Telegram.

The dressing is made with apple cider vinegar, olive oil, honey mustard, smoked Spanish paprika, fresh oregano, salt and black pepper. The drained sweet potatoes are mixed with feta, spring onions and dried peaches, and torn basil leaves are added before serving.

Couscous with beans and fennel

The second salad makes four to six servings as a side dish. Ready couscous is combined with thinly sliced young spinach leaves, three small fennel bulbs, rinsed black beans from a 400-gram can, thinly sliced red onion and feta.

The dressing requires the juice of one lime, olive oil, two finely chopped garlic cloves, honey, hot English mustard, salt and black pepper. The author advises mixing the salad ingredients with couscous, adding the lime dressing and sprinkling the dish with roasted salted peanuts.