Festive Biltong and Peach Salad
This biltong salad recipe brings a sweet summer twist to a South African favourite, with ripe peaches tucked between crisp lettuce, cucumber ribbons and savoury slices of beef biltong.
A cider vinegar and mustard dressing keeps things lively, while toasted pumpkin seeds add crunch. Serve it on a shallow platter so everyone gets a little of each topping.
Why it works on a South African Christmas table
Summer stone fruit adds festive colour without switching on the oven. The fresh, tangy flavours sit happily alongside braaied chicken, roast gammon or potato salad, and most of the preparation can happen before guests arrive.
Ingredients
For the dressing
Instructions
- 1Whisk the cider vinegar, orange juice, mustard, honey and pepper in a small bowl. Gradually whisk in the olive oil until the dressing looks evenly blended.
- 2Add the sliced onion to the dressing and leave for 10 minutes while you prepare the salad. This lightly softens its bite and flavours the dressing.
- 3Use a vegetable peeler to shave the cucumber into broad ribbons, stopping when you reach the soft, seedy core. Blot the ribbons with a clean kitchen towel if they feel wet.
- 4Cut the peaches into wedges, working around the stones. Keep the skins on for colour and to help the slices hold their shape.
- 5Combine the lettuce and rocket on a wide platter. Lift the onion out of the dressing with a fork and arrange it over the greens with the cucumber and peach wedges.
- 6Spoon half the dressing over the salad just before serving. Gently turn the leaves and fruit with salad servers, taking care not to squash the peaches.
- 7Pull apart any biltong slices that are clinging together and distribute them over the platter. Crumble over the feta, scatter with pumpkin seeds and taste a bite before adding any salt. Offer the remaining dressing separately and serve straight away.
Nutrition (per serving)
- Calories
- 430 kcal
- Carbohydrates
- 20.1 g
- Protein
- 26.4 g
- Fat
- 29.4 g
- Saturated fat
- 6.2 g
- Sugar
- 13.9 g
- Fibre
- 4.3 g
- Sodium
- 1310 mg
- Cholesterol
- 43 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Wash and dry the greens up to a day ahead, then refrigerate in a covered container lined with kitchen paper. Prepare the dressing separately and slice the peaches shortly before serving.
- Choose peaches that yield slightly when pressed but are not soft. Nectarines work equally well and need no peeling.
- For a festive braai, keep the components chilled until the food is ready. Assemble smaller platters in batches rather than leaving the entire salad in the summer heat.
- Biltong and feta vary in saltiness, so season only after tasting the assembled salad. Choose plain or mildly spiced biltong to let the fruit shine.
Frequently asked questions
Which biltong is best for this salad?
Thinly sliced, medium-dry beef biltong is easy to eat with the tender leaves. Very dry chunks can be chewy; shave them finely if that is what you have.
Can I make it without feta?
Yes. Omit the feta and add a small sliced avocado just before serving for a creamy contrast. Taste before adding salt, as the biltong may provide enough.
Can I dress the salad in advance?
It is best dressed at the last minute. The salt draws moisture from the cucumber and peaches, while the dressing softens the leaves. Keep the prepared components separate and chilled until serving.
