GERDA’S SPINACH AND ZANDAM PEPATO SALAD

BOCCONCINI, PEPATO

Gerda Bester is the first of our Zandam Italian Cheese clients whose recipes we are featuring on our site. Thanks for sharing Gerda!

“This is part of an attempt to live a healthier lifestyle: A carb conscious, sugar-free, organic, free-range (eggs) way of life for the average middle-class person who does not have thousands to spend on good food. Thus we are growing our own veggies and using whatever survives *cough* for meals.

“We love cheese. When we bought the Pepato we also got the Scamorza (smoked mozzarella) from the Zandam stall at Freedom Weekend Market on R301 in Paarl. That also dissapeared in a day. . . “

INGREDIENTS/THE WHAT:

4 Eggs boiled, cooled and halved

A handful of Zandam Bocconcini, halved

Shavings or slices of Zandam Pepato

About 3 raw mushrooms, thinly sliced

Raw spinach leaves, washed and roughly chopped

Raw cos lettuce, roughly chopped

Red wine vinegar and olive oil for the dressing

Fresh cracked black pepper

A touch of Himalayan salt

METHOD/THE HOW:

  1. Salads are always a winner during summer months. You simply toss all the ingredients together in a bowl.
  2. For the dressing mix the red wine vinegar and olive oil 50/50. 
  3. Enjoy!

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