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Citrus and biltong salad with maizemeal croutons

Name: Citrus and biltong salad with maizemeal croutons
Cook time: 1 h
Yield: 6
Cuisine: South African
Ingredients: ***Maize-meal croutons; 200g maize meal; 500ml (2 cups) water; salt and freshly ground black pepper, to taste; small handful fresh tarragon, chopped; small handful fresh mint, chopped; 45ml (3 tbsp) olive/avocado oil; ***Salad dressing; 60ml (¼ cup) honey; juice of 1 orange; juice of ½ lemon; 15ml (1 tbsp) olive/avocado oil; salt and freshly ground black pepper, to taste; 30ml (2 tbsp) fresh mint, chopped; ***Salad; 2 ruby grapefruits, peeled and sliced; 2 clementines, peeled and sliced; 2 oranges, peeled and sliced; 150g soft biltong, roughly chopped; black salt flakes, to serve; small handful fresh mint, to serve

November 10, 2013 (Last Updated: September 3, 2023)

Citrus and biltong salad with maizemeal croutons

This Citrus and biltong salad with maizemeal croutons is the perfect sidekick to any braai, and perfect for celebrating Heritage Month!

Print Recipe

Citrus and biltong salad with maizemeal croutons

Side dish, Dinner, Lunch – South African

By Thulisa Martins – Serves: 6

Cooking Time: 1 hour

This Citrus and biltong salad with maizemeal croutons is the perfect sidekick to any braai, and perfect for celebrating Heritage Month!

Ingredients

Maize-meal croutons
200g maize meal
500ml (2 cups) water
salt and freshly ground black pepper, to taste
small handful fresh tarragon, chopped
small handful fresh mint, chopped
45ml (3 tbsp) olive/avocado oil
Salad dressing
60ml (¼ cup) honey
juice of 1 orange
juice of ½ lemon
15ml (1 tbsp) olive/avocado oil
salt and freshly ground black pepper, to taste
30ml (2 tbsp) fresh mint, chopped
Salad
2 ruby grapefruits, peeled and sliced
2 clementines, peeled and sliced
2 oranges, peeled and sliced
150g soft biltong, roughly chopped
black salt flakes, to serve
small handful fresh mint, to serve

Instructions

For the croutons, boil the maize meal in the water in a saucepan over medium heat, stirring constantly, until it becomes a thick porridge, 20 minutes. Remove from heat, season and stir in the herbs. Place the mixture on a shallow baking tray lined with baking paper and refrigerate to set, 20 minutes. Preheat the oven to 230°C.

Remove the crouton mixture from the fridge and cut into 1cm x 1cm squares. Scatter onto the baking tray, drizzle with oil and bake until crisp, 5 minutes.

For the dressing, blitz together the honey and citrus juices. While the motor is running, add the oil in a slow, steady stream and blitz until mixed through. Remove from blender, season and stir in the mint.

For the salad, arrange the ingredients on a platter and scatter with the cooled croutons. Season with black salt flakes, drizzle with the dressing and serve garnished with fresh mint.