2 – 3 Mielies, burnt over the fire or over your gas hob until blackened, cut kernels from the cob
1 bunch Of baby carrots, sliced in the lengths
1 bunch Of baby radishes, washed and sliced
1 bunch Of salad leaves, rinsed and drained
½ cup Peas, defrosted
2 rounds Feta, crumbled
1 handful Toasted nuts of your choice Olive Pride Extra Virgin Olive Oil
FOR WALNUT PESTO
1 clove Garlic
½ tsp Salt
100 g Walnuts
90 g Basil, chopped roughly
100 g Grated parmesan cheese
75 ml Olive Pride Extra Virgin Olive Oil Juice of 1 Small lemon
1 Fresh ciabatta Olive Pride Fat Spread
For the Pesto, add all ingredients in food processor and mix until well combined.
In a mixing bowl add a generous dollop of pesto and a swirl of olive oil to loosen the pesto. Mix lightly with a spoon, then add the mielies, sliced carrot and radishes and toss to coat.
On a salad platter, arrange the salad leaves, then top with the dressed veggies, peas, feta, toasted nuts, and finally a few more dollops of pesto all over.
Serve with sliced ciabatta and Olive Pride Fat Spread.