Bobotie Spring Greens Salad with Apricot Dressing

Preheat oven to 350°F (175°C).

In a frying pan, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the ground beef (or mince) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Stir in the curry powder, turmeric, cumin, garam masala (if using), chutney, and raisins. Season with salt and pepper. Cook for another 2-3 minutes.

In a separate bowl, whisk together the milk and eggs. Pour the egg mixture over the beef mixture and stir gently to combine.

Transfer the mixture to a baking dish. Press two bay leaves into the mixture.

Bake for 25-30 minutes, or until the egg mixture is set and the bobotie is golden brown.

While the bobotie is baking, prepare the apricot vinaigrette. In a small bowl, whisk together the apricot jam, remaining 2 tbsp olive oil, and white wine vinegar. Season with salt and pepper to taste.

Toast the almonds in a dry frying pan over medium heat until lightly golden, about 3-5 minutes. Watch carefully as they burn easily.

To assemble the salads, divide the spring greens among four plates.

Spoon warm bobotie over the greens.

Drizzle with apricot vinaigrette.

Sprinkle with toasted almonds.

Serve immediately.