Courtesy of Chef Marcus Gericke
Forest Salad
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Chef Marcus Gericke is the Fine Dining Lovers Food for Thought Award winner for Africa & the Middle East.
25 September, 2020
ingredients
Chimichurri
Peas
50 g
Red onion
50 g
Parsley
42 g
Coriander
20 g
Garlic
3
Lemon Juice
30 ml
Lemon Zest
Extra virgin olive oil
3/4 cup
Salt
to taste
Black Pepper
to taste
Yogurt
Greek Yogurt
50 g
Peas
100 g
Salad
Cherry Tomatoes
1 punnet
Peas
150 g
Mangetout
1 punnet
Celery
1 bunch
Baby marrow
1 punnet
Cucumber
1
Carrots
1 punnet of rainbow carrots
80 g
Edible Flowers
1 punnet
Lemons
1
Parsley
20 g
Coriander
50 g
Eggplants
1
Micro herbs
Phyllo cups
Filo Pastry
1 sheet
Butter
10 g
Pickled onions
Red onion
1 (50g for the chimichurri)
Apple Cider Vinegar
20 g
Honey
40 g
Thyme
20 g
Water
80 g
This vibrant salad highlights simplicity at its finest, making it an awesome dish to bring to a party, especially a braai (a South African version of a grill or barbecue).
While the salad focuses on a plant based diet, the addition of goat’s cheese balances out the delicious fresh flavours of the dish so well it can easily accompany a meat dish.
With the dish, young chef Marcus Gericke pays tribute to his late father, with whom he used to experiment with different flavours and ingredients in the kitchen. "It sticks to what my dad instilled in me by keeping it simple and letting these quality ingredients do the talking," he says. “I’m sure he is looking down smiling and probably kicking himself as he didn’t think of it first.”
Find out how to make this stunning summer salad, step-by-step, with the chef, below:
Step 01
Courtesy of Chef Marcus Gericke
For the Pickled Red Onions
Slice the red onion thinly, keeping 50g back for the chimichurri. Boil the water, honey, thyme and vinegar. Once boiled, add onions and remove from the heat. Once cool, use for the salad.
Step 02
Courtesy of Chef Marcus Gericke
For the Yoghurt
Blend 100g of peas with yoghurt to make a thick puree, set aside for the assembly of the salad.
Step 03
Courtesy of Chef Marcus Gericke
For the Phyllo Cups
Cut the phyllo pastry into squares, brush with melted butter. Place the squares in a muffin tin to form a cup. Bake at 180 degrees till golden brown (5-10min).
Step 04
Courtesy of Chef Marcus Gericke
Slice eggplant in 1cm half disks and sauté in oil for 2 minutes (high heat until golden brown).
Step 05
Courtesy of Chef Marcus Gericke
Roast tomatoes in oven with oil and 10g of thyme at 150degrees until the skin just starts to split (around 10-15 min).
Step 06
Courtesy of Chef Marcus Gericke
With a peeler, shave the cucumber, carrots, celery and baby marrow and put into cold water to allow to curl.
Step 07
Courtesy of Chef Marcus Gericke
Blanch peas for 2 minutes and cool in iced water.
Trim the sugar snap peas/mange tout and cut in half (keep them raw or blanched if needed).
Blend everything until smooth and set aside to dress the salad.
Step 08
Courtesy of Chef Marcus Gericke
Take pea yoghurt and put a spoonful at the bottom.
Mix the roast tomatoes, pickled onions, peas, eggplant, shaved vegetables, snap peas, micro greens and herbs in a bowl.
Step 09
Courtesy of Chef Marcus Gericke
Dress salad with pea chimichurri.
Step 10
Courtesy of Chef Marcus Gericke
Plating
Place the salad in a bowl followed by the phyllo cup.
Fill the phyllo cup with some of the salad.
Crumble goat’s cheese on top of the salad and garnish with edible flowers. Finally use the zest of the lemon to garnish the salad and enjoy a really fresh and vibrant salad.
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