Afrika Burn Salad

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

When my Sweetheart and I went to our first Africa Burn Festival in the Tankwa Karoo, we rode our bikes around, taking in all the installations. We wore festival costume with hats and eyelashes and vintage dresses not squeezed into since the Noughties. We held hands and played like eight-year-olds in the desert, taking in the openness and beauty of place and people. In truth, we did not eat much. There was too much to see and do. When we did eat, it had to be brief, clever, and as fresh as we could get camping for five days in the desert. This is a luscious salad of cunning: tins of beans, pre-made dressing, pre-roasted preserved peppers (I got these from The Kitchen, but you could buy them at a grocery or deli) and very good salami (keeps well without a fridge). It was a grounding salad and its colours were much like the sunsets of our Tankwa adventure.

Ingredients

    Method