Deconstructed Bobotie Salad with Curry Vinaigrette

A refreshing and flavorful salad inspired by the classic South African dish, Bobotie. Enjoy the familiar spices and sweet fruit elements in a light and vibrant salad.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.46/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Indian

Mood:

Healthy

Ingredients

Servings

1lbGround Beef(Or ground lamb for a more traditional flavor)

£3.50

1mediumOnion(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.15

2tablespoonsCurry Powder(Adjust to taste)

£0.20

0.5teaspoonTurmeric

£0.10

0.5teaspoonGaram Masala

£0.15

0.5cupDried Apricots(Chopped)

£1.20

0.3cupRaisins(Golden raisins preferred)

£0.30

0.3cupAlmonds(Slivered or chopped)

£0.75

2tablespoonsMango Chutney

£0.30

1Bay Leaf(Remove before serving)

£0.10

2slicesBread(Soaked in milk (see instructions))

£0.30

0.3cupMilk(For soaking bread)

£0.10

6cupsMixed Greens(Or any salad greens of your choice)

£1.50

3tablespoonsOlive Oil(Divided, for cooking meat and for dressing)

£0.40

2tablespoonsRed Wine Vinegar

£0.15

1teaspoonHoney(Or maple syrup)

£0.10

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.05

Total Cost

£9.86

£2.46 per serving

Instructions

1.
Soak the bread slices in milk for a few minutes, then squeeze out the excess milk and crumble the bread.
2.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic and cook, breaking up the meat with a spoon, until the meat is browned and the onion is softened.
3.
Stir in the curry powder, turmeric, garam masala, dried apricots, raisins, almonds, mango chutney, bay leaf, crumbled bread, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the flavors have melded. Remove from heat and discard the bay leaf.
4.
While the meat mixture is cooking, preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden and fragrant. Remove from oven and let cool slightly.
5.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, honey, salt, and pepper to create the curry vinaigrette.
6.
To assemble the salad, divide the mixed greens among four plates. Top with the spiced ground beef mixture, toasted almonds, and drizzle with the curry vinaigrette. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

25 g

28% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier salad, add a pinch of cayenne pepper to the ground beef mixture or to the vinaigrette.

Garnish with chopped cilantro or parsley for added freshness.

The spiced ground beef mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the salad.

If you don't have mango chutney, you can use a teaspoon of brown sugar and a tablespoon of apricot jam as a substitute.

Cooking Equipment

Large skillet

Baking sheet

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier salad, add a pinch of cayenne pepper to the ground beef mixture or to the vinaigrette.

Garnish with chopped cilantro or parsley for added freshness.

The spiced ground beef mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the salad.

If you don't have mango chutney, you can use a teaspoon of brown sugar and a tablespoon of apricot jam as a substitute.

Deconstructed Bobotie Salad with Curry Vinaigrette

Ingredients

Instructions