[ Inspiration from South Africa ]
After posting every day last week, yesterday was my first day without a new blogpost/recipe. It’s hard to figure out what the focus of my blog should be, is it food or a combination of food, tea & design?
Well to keep the balance I can share with you, that I am working on a lovely recipe with tea, in this case rooibos yoghurt. During my last trip to South-Africa I was super delighted to see a new yoghurt in the stores, Rooibos Yoghurt. Everysince I have been longing for the taste of this lovely treat, the pure rooibos flavour combined with the sour of the yoghurt. So I will be making rooibos infusion to add to my yoghurt in the next few weeks, trying to recreate the feel of this treat.
This salad recipe is also an Ode to a summer salad I ate in Cape Town. The colours give you instant summer feel & the flavours even more.
Beetroot rocket salad
salad for 2
- 2 hands of rocket salad ( +/- 50 gr)
- 3 tbsp of olive oil
- juice & zest of 1/2 lemon
- 2 hands of pecan nuts (+/- 75 gr)
- 1 hand of turkish dried apricots ( +/- 60 gram)
- 75 gr of goat cheese
- 1 large beetroot or 2 small ones
First mix together with your hands in a bowl, the rocket salad with the olive oil, lemon juice & zest, set aside.
Peel the beetroot, you don’t have to boil it, in this recipe you eat it raw. Slice the beetroot with a mandolin or with a cheese cutter into small slices. Set aside as well. Chop the apricots into small pieces.
Roast the pecan nuts in a pan on low heat.
Start plating your dish, first add a layer of rocket salad, add the beetroot & apricot. Crumble the goat cheese over the salad & divide the pecan nuts.
P.S. instead of lemon, you can use orange zest. I also made a version using Yuzu powder to give it more citrus flavour, but this ingredient is a little hard to come by.