Ingredients[]
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
Directions[]
Dressing[]
- Whisk mustard and vinegar together until well mixed.
- Add oil slowly, whisking continuously.
- Stir in the parsley.
Salad[]
- Pour dressing over biltong and allow to stand for half an hour.
- Cook pasta according to pack instructions.
- Drain and mix in biltong and dressing to coat the pasta well.
- Allow to cool.
- Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.