In African culture, food and meals are an important time of the day to sit down, enjoy and spend time together with the family. We at Sibuya embody this – and make the most of every meal time, whether it be a braai-dinner or a South African themed lunch buffet.
Lisette Ovens, our Camp manager, has shared one of her famous recipes with us so that you can bring a little bit of Africa into your home.
Roast Butternut & Chick Pea Salad
With Sun Dried Tomato Dressing
Serves 6 Ingredients
400g Butternut, cut into large cubes 2Sml Olive Oil
1 Can chick Pea
30 ml Coriander or fresh mint, chopped Method
- Toss butternut in a little olive oil & roast @ 180 degrees for 30 minutes until tender & lightly caramelised
- Allow to cool
- Rinse & drain chickpeas
- Place butternut & chick peas in a bowl & toss with dressing
- Arrange on a serving platter & garnish with sprigs of fresh coriander or mint
Dressing
125mI Sun-Dried tomatoes 15ml Balsamic vinegar 62.5mI Red wine vinegar
3 Cloves garlic 125mI Olive oil Smt Brown sugar
Herb & salt & freshly ground pepper
- Soak sundried tomatoes in a little boiling water & balsamic vinegar to soften & hydrate the tomatoes
- Place all dressing ingredients in a food processor & combine
- Don’t over process as the texture must remain chunky
- Check seasoning & adjust if necessary
ENJOY
