Winter in the Timbavati is a rather wonderful, yet strange time of year. Misty mornings start wrapped in blankets and hot water bottles, beanies and jackets, but by lunch time everyone is longing around the pool sipping on G&T’s. This winter salad straight from the Tanda Tula kitchen is filled with warm, peppery flavours, but it is still light and healthy and easily enjoyed in the midday heat. 


50 grams chopped raw cashew nuts
1 tablespoon honey
Salt to taste
2 endives (quartered)
1 tablespoons olive oil
1 teaspoons sherry vinegar
1 teaspoons honey
Ground black pepper
25 grams Gorgonzola
Flat-leaf parsley (for garnish)


1. To make the honey roasted cashews, prepare a silicone mat, or a piece of parchment paper. Add the chopped cashews to a pan along with the honey and roast over medium heat until the nuts are medium brown and the honey has reached a dark brown. You can do this step over a grill if you like. 
2. Immediately turn the nuts out onto the silicone mat and then sprinkle the nuts with a little bit of salt.

3. For the endives, use paper towels to make the quartered pieces very dry, and then line them up in a tray, cut-side up.

4. Make the sauce by mixing together the olive oil, sherry vinegar and honey. This is easiest to do in a small plastic squeeze bottle, just shake it and squeeze the dressing over the endives. Season to taste.

5. Heat your grill until hot and then place the endives on the grill, cut-side up. Grill 3-4 minutes on the bottom and then flip the endives over and grill for another 3-4 minutes, or until the edges of the endive are lightly charred.

6. Return the grilled endives to the tray and drizzle with a little more olive oil. To plate the salad, pile the endive wedges on to a plate and then sprinkle with crumbled Gorgonzola, the honey roasted cashews and some parsley leaves. Finish with a bit of salt and pepper to taste. 

Winter Salad


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