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.

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