the potatoes at the beginning as they’ll become mushy and start breaking up when you toss them with the other ingredients.
CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE
PERFECT PICNIC PASTA
AT THE HEART OF THIS PASTA IS A CREAMY AVO DRESSING. THE IDEA FOR IT WAS SPARKED BY BEING SADDLED WITH LEFTOVER INGREDIENTS FROM ANOTHER SALAD. OUT CAME THE FOOD PROCESSOR, AND IN WENT THE AVO, ROCKET, CUCUMBER AND CARROT RIBBONS. THE TOPPING? A POACHED EGG AND BALSAMIC DRESSING. SINCE THEN, IT’S BECOME A PASTA AND PICNIC RECIPE STAPLE, AND AN AT-HOME AL FRESCO LUNCH GO-TO!
PREPARATION TIME: 15 MIN
COOKING TIME: 15 MIN
SERVES 4
200g farfalle (bow-tie) pasta
salted water
15ml olive oil, plus extra to drizzle
CREAMY DRESSING
80g rocket
1 avocado
200g feta cheese
½ cucumber, cored and sliced
90ml basil pesto (see page 157 for recipe)
2ml salt
15ml fresh lemon juice
15ml balsamic vinegar
SERVE WITH
mixed cherry tomatoes, some halved
mixed lettuce leaves
toasted pine nuts
METHOD
Cook the pasta according to package instructions in salted water and a dash of oil until al dente.
Drain and, if the pasta is too sticky, rinse with warm water before draining some more. Drizzle with the extra olive oil and place aside to cool.
In a food processor, blend half the rocket and all the other creamy dressing ingredients until smooth. Gently mix with the pasta and tomatoes and the rest of the rocket.
Place the pasta onto a big platter or picnic dish with the lettuce leaves. Top with pine nuts for a crunch and a beautiful garnish. Cover if going on a picnic or serve as is at home.
Siba’s tip…
You could replace the nuts with a mix of toasted seeds, such as flax, sunflower and butternut. If you’re not fond of avocado, then use 80ml cream cheese instead, bearing in mind that the colour won’t be as green.
PUTTANESCA SALAD
I LOVE THE FLAVOURS OF PUTTANESCA SAUCE, WHICH IS TRADITIONALLY SERVED WITH PASTA AND SOMETIMES CRUSTY BREAD FOR MOPPING UP LEFTOVER SAUCE. I THINK IT’S THE DISTINCTNESS OF THE ANCHOVY THAT REMINDS ME OF THE ANCHOVY PASTE I ENJOYED ON MY SANDWICHES GROWING UP. SINCE THEN, I’VE WANTED A CARB-LIGHT VERSION OF THE PASTA DISH (HENCE THIS SALAD) THAT I CAN ENJOY AT MIDDAY WITHOUT FEELING TOO FULL. THE MARINATED ARTICHOKE HEARTS ARE A ‘SIBALICIOUS’ ADDITION TO THE USUAL PUTTANESCA FLAVOURS AND THEY COMPLEMENT THE OTHER INGREDIENTS VERY WELL.
PREPARATION TIME: 10 MIN
NO COOKING TIME
SERVES 3
40g wild rocket
250g cherry tomatoes, some halved and some whole
1 red onion, thinly sliced
1 red pepper, cut into strips
10ml finely chopped caperberries
12 pitted Kalamata olives
4 anchovies, finely chopped
3 marinated artichoke hearts, roughly chopped
1 large handful basil leaves, roughly torn
DRESSING
4 anchovies, finely chopped
80ml olive oil
15ml red wine vinegar
juice and zest of ½ lemon
honey or sugar, to taste (optional)
METHOD
On a serving platter arrange all the salad ingredients in layers, finishing with the fresh basil. Toss well.
Mix the dressing ingredients in a jar or jug and mix or shake until well combined. Drizzle over the salad just before serving.
Siba’s tip…
You can use either capers or caperberries. Make sure the anchovies are finely chopped – a big piece can be too much for one bite.
GRILLED CORN SALAD
IT’S HARD TO BELIEVE THAT CORN ORIGINATED IN MEXICO AND NOT IN AFRICA AS IT’S SUCH A STAPLE OF THE AFRICAN DIET. WE EAT BRAAIED, STEAMED OR BOILED CORN ON THE COB, MAIZE MEAL IN A VARIETY OF GUISES AND, OF COURSE, THE SAMP AND BEANS I GREW UP WITH. THIS RECIPE IS A CELEBRATION, AND REMINDER, OF THE ORIGIN OF CORN, HENCE THE MEXICAN FLAVOURS OF LIME, CILANTRO (ALSO KNOWN AS CORIANDER OR DHANIA) AND TEQUILA IN THE DRESSING, WHICH GIVE THIS OTHERWISE SIMPLE SALAD A WONDERFUL KICK.
PREPARATION TIME: 10 MIN
COOKING TIME: 20 MIN
SERVES 6
6 small corn (mealie) on the cob
sea salt and freshly ground black pepper, to taste
180g very fine green beans, topped
30ml olive oil
1 avocado, peeled and sliced
30ml coriander, torn
DRESSING
30ml lime juice
30ml
