Haha well let’s start with ‘slaai’, the Afrikaans word for ‘salad’. Pretty descriptive right, kinda like ‘slaw’ but not really… the word just sounds fresh, like crunchy veggies chopped and sliced into a delicious Summer salad. Then there’s ‘kawaai’, the Japanese word for ‘cool’ which doesn’t connote symbols of ripped jeans, leather jackets and ray bans like in English but instead was designed to conjure up an image of anything cutesy, like giant doll eyes, fluffy animals and miniature EVERYTHING. Like tiny chopped up bits of juicy beets, smokey butternut and creamy buffalo mozzarella cheese that melt into a sweet puff of heaven in your mouth and pop your eyes wide open. Kawaai, no?
Make it yourself
Because dreams come true for those who take action.
All you need is
1/2 a boiled beetroot
1/2 green pepper (get the long skinny Spanish type, it’s slightly picante)
Handful of English Spinach
Bunch of Dia’s magic pickled pimientos (see Green Pasta recipe)
Crusty seed bread
Mixed seeds (I like Lidl’s pumpkin, sunflower, sesame and pine nut mix)
Making the slaai kawaai
Ideally roast the butternut with a generous dash of olive oil and a sprinkle of pimiento spice or paprika. If you don’t have an oven (I don’t at the moment) steam the quarter whole with just a little water in a pot, with the lid closed over low heat.
In the meantime, finely dice the green pepper and slice the spinach vertically then horizontally. Chuck into a slaai bowl.
Once the butternut is cooked, remove the skin and dice into 3cm pieces. Chop up the beet into slightly smaller pieces. Spread over the top of the salad.
Sprinkle a generous amount of olive oil over the slaai, squeeze lemon juice over the butternut and add more picante or paprika according to your taste. Add salt and pepper to taste. Gently toss the salad to mix.
Lastly, cut little pieces of mozzarella into the salad, and evenly distribute the pickled peppers. Add the nuts nd seeds or serve with that seedy bread.