Beach Bunnies Make Waves - North African Summer Salad Recipes

The sparkling wine on tap, just installed on Breë Street, is the one I like best. For some reason, I don’t fall for it, but this year I fell for a few April Fools' jokes hook, line, and sinker. Imagine the genius who could put DSTV out of business with his R99 subscriptions and a truckload of options. Vavi was REALLY fired.

It’s Easter Bunny time again. Moms will be high-tailing it through the shrubbery, planting Easter eggs for the hunts. Dads will be eating bunches of carrots until they sprout from their ears, and by Sunday we’ll all be hopping around like the Duracell bunnies from Lindt overload. Hot cross buns are my favourite, and we’ve already had our fair share, hot from the oven and dripping with golden butter.

Easter heralds the change of season in the Cape; no matter how warm the days before Easter are, it’s guaranteed to rain before Tuesday. That’s when our sun does a somersault and shines brightly in the Northern Hemisphere, and the winter dog is yapping in the south. The last grapes have been harvested, and we’re lucky to have a basket of crisp, sugar-sweet grapes on the kitchen table, ready to be picked whenever I pass by. Soon, we’ll have granadillas on the vine; they’re turning a bruised purple now, still too tart to scoop or suck out.

In my weekend basket, I’ve decided to add North African flavours, a hint of aromatic spice, Tzatziki, Couscous, aubergines, tomatoes, and cucumber, highlighting seasonal and cultural influences that inspire my cooking.

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CARDAMOM COUSCOUS

DRESSING:

Place the couscous in a large bowl. Add 10 ml of salt and a generous glug of olive oil. In a kettle, bring one liter of water to a boil. Pour the boiling water carefully over the couscous, then stir with a fork and let it stand for 5 minutes. Fluff with a fork, though I prefer to do it by hand, scooping the couscous into the air and rubbing gently as the individual kernels fall back into the bowl. Repeat until the couscous is perfectly separated and fluffy.

In another large bowl, toss the vegetables, couscous, nuts, herbs, and dressing.

Use a beautiful, large Moroccan-style platter to plate the dish, piling it in the center. Garnish with extra herbs and nuts.

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NORTH AFRICAN SALAD:

Roast the almonds in a preheated oven at 180°C for 6 minutes (do be careful, they burn before you know it)

Halve the dates, remove the stone, and cut into quarters.

On individual plates (as a starter) or on a platter, build up the layers, starting with the Rocket leaves.   Try to ensure that each element is clearly visible.

Dress the salad with the pomegranate molasses if you’re using it, or with olive oil, lemon juice, salt, and black pepper. Garnish with a sprig of mint and the colourful pomegranate arils.

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LEBANESE POTATO DISH (BATATA HARRA)

Cook the potatoes for 3 minutes in salted boiling water. Drain in a colander and set aside to dry completely; you can also do this in the oven for a short time.

Line a baking tray with aluminium foil and spread the potatoes out. Pour over both oils, along with salt and black pepper. Mix gently to coat the potatoes, then roast in the oven for 10 minutes. Add the garlic, chili flakes, red pepper, and half the coriander. Return to the oven for an additional 25 minutes. Toss the potatoes once or twice. Cook until the potatoes are golden and tender.

Remove from the oven, then transfer to a large mixing bowl. Add the lemon zest and juice, then season to taste.

Serve garnished with the remaining coriander.

Serve with a refreshing Tzatziki on the side.

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TZATZIKI

Once all the water has been squeezed out of the cucumber, combine all the ingredients. Chill, then serve in a separate bowl.

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Bon Appetit

I doubt we’ll make it to the beach, but we will indulge in some chocolate. To my Jewish friends, I wish you and your families a Blessed Passover. Celebrating these traditions together fosters a sense of community and shared joy.