Aarbeislaai met basiliekruid/ Strawberry & basil salad
Aarbeislaai met basiliekruid (Afrikaans)
Resep uit Maak vyf/ Make five
Lewer 4 – 6 porsies
Hierdie slaai is perfek vir enige somersete. Voeg ‘n bietjie hoender, avokado of neute by vir ‘n ligte ete. Steak, vis of hoender oor die kole is heerlik saam met hierdie soeter bykos.
Bestanddele
Croutons
2 ciabatta-rolletjies, in growwe stukke gebreek
30 ml (2 e) olyf- of avokado-olie
2 knoffelhuisies, gekneus
Slaai
250 g aarbeie, in dik skywe gesny
’n handvol vars basiliekruidblare
’n handvol vars roketblare
½ komkommer, met ’n aartappelskilller in linte gesny
1 skyf fetakaas, gekrummel
30 ml (2 e) papawersaad
30 ml (2 e) basiliekruidpesto
45 ml (3 e) olyf- of avokado-olie
15 ml (1 e) appel- of vrugteasyn
sout en peper
- Croutons: Voorverhit die oond tot 180 °C en voer ’n bakplaat met bakpapier uit. Plaas brood, olie en knoffel in ’n groot mengbak en meng goed deur. Plaas in ’n enkellaag op die bakplaat en rooster vir 10-15 minute of tot goudbruin en bros. Laat dit afkoel.
- Slaai: Plaas die aarbeie, basiliekruid, roket en komkommer op ’n groot slaaibord en krummel feta bo-oor.
- Meng die res van die bestanddele vir ’n slaaisous en geur na smaak. Sit die slaai saam met die croutons en slaaisous voor.
- Gebruik aarbeie en enige ander bessies, soos frambose en bloubessies. Waatlemoen is ook ‘n lekker alternatief vir die aarbeie. Gebruik gerus ook ander vrugte of groente, wat in seisoen is, in die slaai. Avokado, dun groenboontjies, of pere werk goed.
- Meng avokado, hoenderrepies, gepeperde makriel, salm of kekertjies by die slaai en geniet dit as ‘n ligte ete. Of vervang croutons met avokado vir ’n glutenvrye slaai.
Strawberry & basil salad (English)
Recipe from Make five/Maak vyf
Serves 4 – 6
This salad is the perfect accompaniment to any summer meal with fish, chicken or pork. Ostrich fillets or steak over the coals is delicious with this slightly sweet side dish and the basil and strawberries are truly refreshing. Add some chicken, avocado or nuts to transform this into a light meal.
Ingredients
Croutons
2 ciabatta rolls, torn into chunks
30 ml (2 tbsp) olive or avocado oil
2 cloves garlic, crushed
Salad
250 g strawberries, thickly sliced
handful fresh basil leaves
handful fresh rocket leaves
½ cucumber, cut into ribbons with a vegetable peeler
1 slice feta cheese, crumbled
30 ml (2 tbsp) poppy seeds
30 ml (2 tbsp) basil pesto
45 ml (3 tbsp) olive or avocado oil
15 ml (1 tbsp) apple or fruity vinegar
salt and pepper
Method
- Croutons: Preheat the oven to 180 °C. Line a baking tray with baking paper. Place bread, oil and garlic in a large mixing bowl and toss together to coat the bread. Place in a single layer on a baking tray and roast 10-15 minutes or until golden brown and crispy. Allow to cool.
- Salad: Place strawberries, basil, rocket and cucumber on a large salad platter. Crumble the feta over the salad.
- Mix the remaining ingredients to prepare a salad dressing and season to taste. Serve salad with the croutons and dressing.
Tips
- Use strawberries with a mixture of any other berries such as raspberries and blueberries. Watermelon is also delicious in this salad, instead of the strawberries. Avocado or fine green beans are fabulous, and pears are yummy in winter.
- Add avocado, strips of chicken, peppered mackerel, salmon or chickpeas to this salad and enjoy as a light meal. Or substitute the croutons with avocado for a gluten-free salad.
Photo credit: Neville Lockhart