Hoanib ‘Love’ Salad

Name: Hoanib ‘Love’ Salad
Yield: Serves 4–6, or more if it is part of a spread
Cuisine: Namibia
Ingredients: 2 tablespoons runny honey; juice of 2–3 lemons; 150 ml/¼ pint white wine vinegar; 500 g/1 lb 2 oz penne, cooked al dente, drained and refreshed; 2–3 yellow and red bell peppers, finely chopped; 2 teaspoons ground ginger; 2 tablespoons mild curry spice; 3–4 garlic cloves, crushed; 6–8 spring onions, trimmed and finely sliced; sea salt and freshly ground black pepper; 250 g/9 oz small, sweet tomatoes (e.g. cherry, sugar drop, tomalini), cut into quarters; a big bunch of fresh coriander, finely chopped; 150 ml/¼ pint olive or rapeseed oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

I wouldn’t rave about the food in Namibia – a lot of German influence and heavily reliant on big chunks of meat – but the shy and giggly cook at Hoanib, a remote tented camp on the Skeleton Coast, produced the best meals we had there. With a smile as big as Africa, she managed to whip up amazingly fresh and tasty dishes using vegetables, herbs and spices, which had to be delivered to camp by bush plane. We ate this pasta salad as part of a picnic lunch on the beach, with the waves gently li