Deconstructed Bobotie Salad with Curry Vinaigrette

Soak the bread slices in milk for a few minutes, then squeeze out the excess milk and crumble the bread.

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.

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.

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.

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.

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.