PEPPERED SPANSPEK, PINEAPPLE AND SPICED MACADAMIA SALAD
Avondale Chenin Blanc 2009
honey 125ml olive oil 1 pinch chilli flakes zest and juice of 1 lime zest of 1 lemon
red onion, finely diced 5ml fresh chives, chopped salt and pepper 1t red peppercorns 1t white peppercorns 1t black peppercorns 1t ground allspice 50g icing sugar 1ml ground cinnamon 1ml ground cloves pinch of cayenne pepper 125g raw macadamia nuts olive oil
round goats’-milk cheese 200g mizuna leaves (or rocket) pineapple spanspek
Preheat oven to 180°C. Make the dressing first so that there is time for the flavours to blend. In a bowl, whisk together the honey, olive oil, chilli flakes, lime zest and juice, lemon zest, red onion and chives. Season to taste.
In a pan, toast the peppercorns with the allspice; grind in a food processor or pestle and mortar until fine.
In a separate bowl, mix the icing sugar, cinnamon, cloves and cayenne pepper. Put the nuts on a baking tray and lightly coat with olive oil. Roast in the oven until golden brown (about five minutes). Transfer to a hot pan and coat generously with the spiced icing sugar and allow to caramelise. Set aside.
Cut up the goats’-milk cheese (a rosemary-and-olive variety from the Midlands was used in this recipe) and set aside. Wash the mizuna leaves and refrigerate. Peel and chop the pineapple and spanspek into bite-sized wedges. Mix the spanspek with a generous amount of the peppercornand-allspice mixture so the pieces are well coated. Mix the pineapple and spanspek with the remaining ingredients and add the dressing.
Serve as individual portions or as a table salad.