Thuli gogela
Heritage Day might have gone, but we continue to celebrate our individuality and what brings us together.
It is highly likely that some people will continue to braai and celebrate at the weekend. A braai is not complete without
a relish and/or salads. There are usually accompaniments such as chakalaka, smoor (ushatini), potato salad, three bean salad etc.
I prepared a three bean salad and used prominent local flavours, such as curry and chutney. The salad goes well with
lamb chops, boerewors or any braaied meat. It doesn't take much time to put together and can be prepared early and kept
in the fridge.
Hope you enjoy.
Serves 4-6
150g green beans, cut into bite sized pieces
400g cannellini beans, drained
400g red kidney beans, drained
45ml (3Tbsp) olive oil
1 small red onion, cut into strips
½ yellow pepper, chopped
2 garlic cloves, finely chopped
1 baby marrow, cut into half lengthwise and sliced
15ml (1Tbsp) medium curry powder
15ml (1Tbsp) red wine vinegar
15ml (1Tbsp) chutney
2.5ml (½tsp) harissa paste
15ml (1Tbsp) fresh basil finely chopped
Salt and freshly milled black pepper, to taste
Method:
- Cook green beans in boiling water for 3 minutes. Drain the water, then blanch the beans immediately in ice-cold water
until they are crisp. Remove from the water and set aside.
- In a bowl, mix together all the beans. Set aside.
- In a saucepan, heat 1 tablespoon of oil (leave the rest of the oil for later) and sauté onion, pepper, garlic, baby marrow
until the onion is soft, for approximately 2 minutes.
- Add curry powder and 1 tablespoon of oil. Continue cooking until curry powder is blended in with the ingredients.
- Transfer the cooked onion mixture into the beans and mix together.
- Mix vinegar, chutney, harissa paste and the remaining tablespoon of oil together and add to the bean mixture.
- Add basil and season with salt and pepper. Mix until all the flavours are blended.
- Chill before serving.