Bobotie Spring Greens Salad with Apricot Dressing

A vibrant spring greens salad topped with warm, savory bobotie, crunchy toasted almonds, and a tangy apricot vinaigrette. A delightful fusion of South African flavors!

Prep Time

20 minutes

Total Time

55 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.55/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Salad

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

8ozSpring Greens Mix(Baby spinach, arugula, mixed greens work well.)

£1.20

1lbGround Beef (or vegetarian mince)(Use Quorn or Beyond Meat for a vegetarian option.)

£4.50

1mediumOnion(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2tbspCurry Powder(Mild or medium, according to preference)

£0.30

0.5tspTurmeric

£0.10

0.5tspGround Cumin

£0.10

0.3tspGaram Masala(Optional)

£0.15

2tbspChutney(Mango chutney is traditional but apricot works well, too)

£0.25

0.3cupRaisins or Sultanas

£0.30

0.5cupMilk(Can use dairy-free milk)

£0.20

2Eggs

£0.60

2Bay Leaves

£0.10

0.3cupAlmonds(Slivered or flaked)

£1.00

2tbspApricot Jam

£0.20

3tbspOlive Oil(Divided)

£0.35

2tbspWhite Wine Vinegar

£0.15

to tasteSalt

to tasteBlack Pepper

Total Cost

£10.20

£2.55 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
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.
3.
Add the ground beef (or mince) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4.
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.
5.
In a separate bowl, whisk together the milk and eggs. Pour the egg mixture over the beef mixture and stir gently to combine.
6.
Transfer the mixture to a baking dish. Press two bay leaves into the mixture.
7.
Bake for 25-30 minutes, or until the egg mixture is set and the bobotie is golden brown.
8.
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.
9.
Toast the almonds in a dry frying pan over medium heat until lightly golden, about 3-5 minutes. Watch carefully as they burn easily.
10.
To assemble the salads, divide the spring greens among four plates.
11.
Spoon warm bobotie over the greens.
12.
Drizzle with apricot vinaigrette.
13.
Sprinkle with toasted almonds.
14.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

585 kcal / 2447 kJ

Carbs

29g

11% of RDA

Fat

38g

54% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

280 mg

12% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier bobotie, add a pinch of chili flakes or a chopped red chili to the meat mixture.

If you don't have apricot jam, you can use another fruit jam, such as peach or mango, or a spoonful of honey or maple syrup.

Bobotie can be made ahead of time and reheated. Just add a splash of water or milk when reheating to prevent it from drying out.

For a different texture, consider adding breadcrumbs to the bobotie mixture before baking.

Cooking Equipment

Oven

Stovetop

Large Bowl

Small Bowl

Frying Pan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier bobotie, add a pinch of chili flakes or a chopped red chili to the meat mixture.

If you don't have apricot jam, you can use another fruit jam, such as peach or mango, or a spoonful of honey or maple syrup.

Bobotie can be made ahead of time and reheated. Just add a splash of water or milk when reheating to prevent it from drying out.

For a different texture, consider adding breadcrumbs to the bobotie mixture before baking.

Bobotie Spring Greens Salad with Apricot Dressing

Ingredients

Instructions