Biltong and Pasta Salad

IngredientsEdit

Dressing Edit

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

Salad Edit

• 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

DirectionsEdit

Dressing Edit

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

Salad Edit

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.