GREEN VEGETABLE SALAD/MINI MEALIE BREAD
Proudly South African, my friend, Elizabeth, had some of her friends around for lunch and her table setting displayed the Springbok theme.
After yesterday’s disappointing result I received a message from her to say that she is out of circulation for the rest of this week as she is in mourning.
She served this delicious green vegetable salad and light as feathermealie bread (baked in muffin pans).
The following pictures were taken at Elizabeth’s lunch.
GREEN VEGETABLE SALAD WITH A CREAMY HERB DRESSING
125g frozen peas – lightly steamed
125g frozen green beans – lightly steamed
125g broccoli – lightly steamed
Butter lettuce, tear into bite size pieces
4 – 5 spring onions, finely chopped
1 small red or yellow pepper, finely sliced
90mls chopped parsley
3 avocado – peeled and sliced (dip in lemon juice to retain the colour) – optional
Line a salad platter with the butter lettuce.
Arrange the vegetables on top of the lettuce.
Place the avocado slices on top of the vegetables.
200ml plain yoghurt
15mls lemon juice
65mls olive oil
10 -15mls dry tarragon
1 large clove of garlic
5mls garlic and herb salt seasoning
Blend all the ingredients for the dressing – mix well.
Pour over the salad.
1 tin creamed sweetcorn
2 eggs, beaten
Pinch of salt
¼ cup warm milk
30gr margarine, melted
Another 30gr margarine, melted
350gr self-raising flour
½ teaspoon paprika
Preheat the oven to 170C.
Spray and cook muffin pan
Mix the corn, eggs, salt, milk and 30gr margarine.
Add the flour and form soft dough.
Half fill the muffin pan.
Bake in the oven for about 45 minutes or until brown.
Remove from the oven and brush with the other 30gr melted margarine.