Tanda Tula knows that for most of their guests Christmas time is associated with snow, hot drinks, and snuggling under blankets. Basically, all things that make you warm and cosy. However, here in Africa, Christmas is one of the hottest months of the year and we tend to associate this festive season with swimming pools, long hot days and watermelon slices eaten in the shade of big trees.
With this in mind they have decided to share with you one of our favorite summer salad recipes which happens to go absolutely beautifully with a Christmas ham or roast turkey. In fact, they can almost positively say that on the 25th December this colourful and delicious salad will be on the buffet table along with a few more traditional accompaniments.
Savoy Cabbage with Soya Roasted Plums
- 4 small savoy cabbage
- 1 med red onion
- 1 pkt bean sprouts
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1 clove fresh Garlic, finely grated
- 4 med plums
- 4 Tbsp soya sauce
- 1 handful fresh thyme
- 1 Tbsp Honey
- Cut the plums in half and remove the stones.
- In a hot griddle pan, sear the plums skin side up until the flesh of the fruit is brown.
- Transfer the plums into a roasting dish along with the soya sauce, olive oil, thyme and honey.
- Wrap the roasting dish with tin foil and bake at 160°C for 15 minutes.
- Slice the savoy cabbage very thinly (Julienne Slice) and place in a mixing bowl.
- Slice the onion (Julienne).
- In the same pan that you seared the plums in, fry the onions, garlic and bean sprouts. Fry until the onions go translucent and the bean sprouts have
- Mix the onions with the cabbage, olive oil and sesame oil.
- Remove the plums form the oven and allow them to cool.
- Mix the plums and the roasting juices with the cabbage and season to taste.