OLAMI Recipes from lo­cal foodie Nirit Sa­ban’s new book

IN HER COOK­BOOK OLAMI, NIRIT SA­BAN, OF THE POP­U­LAR CAPE TOWN DELI OF THE SAME NAME, BLENDS MID­DLE EASTERN AND SOUTH AMER­I­CAN FLAVOURS TO CRE­ATE A WHOLE­SOME FEAST OF FU­SION FOOD.

Fairlady - - CONTENTS -

BEET­ROOT AND PUR­PLE CAB­BAGE SALAD

This is one of our most pop­u­lar sal­ads in the shop for lunches and cater­ing. It sort of self-mar­i­nates – a de­li­cious com­bi­na­tion of sweet and sour, with hints of toasted sesame seeds and fra­grant dill. • 5 medium beet­roots • 5 medium car­rots • 1 small pur­ple cab­bage • large hand­ful chopped dill • hand­ful chopped pars­ley • 5 tbsp sesame seeds • ½ cup olive oil • 3 tbsp honey • 2 tbsp lemon juice • pinch of salt • gen­er­ous amount freshly ground black pep­per

1. In a large pot boil the whole beet­roots with skin on for about 20-30 min­utes un­til soft. Once cooled, strain and dice.

2. Peel the car­rots and dice into small cubes. Shred the pur­ple cab­bage.

3. Place the sesame seeds in a small non-stick saucepan and stir con­tin­u­ously un­til they have turned golden brown; cool and rest.

4. In a large mix­ing bowl, place the beet­root, car­rots, cab­bage, dill, pars­ley, half the sesame seeds, all the liq­uids, salt and pep­per, and mix very well.

5. Place in a serv­ing dish and sprin­kle over the re­main­ing sesame seeds. Top with ex­tra dill and pars­ley to make the pur­ple colour pop.

Be­low: Nirit Sa­ban with the rest of the Olami fam­ily.

ROASTED AU­BERGINE WITH RED AND YEL­LOW PEP­PER REL­ISH

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