This simple combination of ingredients truly complements one another and is a beautiful synergy of flavours, colours and textures. The vibrant colours of this salad is enough to make your mouth water. Citrus paired with a minty vinaigrette is a refreshing combination, while the sweetness of the rubies gives it just the right balance of flavours. Enjoy this salad with any protein of your choice.
The 13th of June was International Chenin Blanc Day, and to celebrate, Leopard’s Leap Wines asked me to develop a few recipes to pair with their lovely trio of Chenin Blanc’s. Think mussels in a creamy sauce, a broccolini and citrus salad and an elegant cheese platter with roasted pears and goats cheese. Yum!
This is one of my favourite kinds of cake, as I’m not one for a lot of icing. I also love the flavour of cardamom and it’s such a great partner to citrus. The orange slices on top reminds you of a delicate marmalade, making this cake such a special treat.
Sometimes I can imagine the flavours of a dish before I actually make it. That is exactly what happened with this salad. Citrus and cabbage works well and cabbage, cucumber and dill combines well together. Then, surely all four of them should work together? Allow the cabbage and cucumber to marinate in the sauce for a bit to give a slight pickle flavour, but it should still be fresh. That perfect balance between pickled and fresh makes this salad ideal with braaied chicken, pork or fish.
