Biltong and Pasta Salad

Dressing

 * 50 ml prepared honey mustard
 * 50 ml apple cider vinegar (or balsamic)
 * 150 ml sunflower oil
 * 20 ml freshly chopped parsley

Salad

 * 150 g Beef biltong
 * 500 g gnocchi shells (cooked)
 * 10 peppadews, sliced
 * 2 medium yellow peppers, cubed
 * 1 medium Onion, finely chopped
 * 6 medium baby marrows, sliced and lightly fried
 * 100 g feta Cheese, cubed

Dressing

 * 1) Whisk mustard and vinegar together until well mixed.
 * 2) Add oil slowly, whisking continuously.
 * 3) Stir in the parsley.

Salad

 * 1) Pour dressing over biltong and allow to stand for half an hour.
 * 2) Cook pasta according to pack instructions.
 * 3) Drain and mix in biltong and dressing to coat the pasta well.
 * 4) Allow to cool.
 * 5) Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.