Forest Salad

Forest Salad Courtesy of Chef Marcus Gericke

Courtesy of Chef Marcus Gericke

Forest Salad

Chef Marcus Gericke is the Fine Dining Lovers Food for Thought Award winner for Africa & the Middle East.

25 September, 2020
Average: 4.6 (7 votes)

Type of dish

Dietary Consideration

serves for

2

total time

0 HR 45 MIN

ingredients

Chimichurri
Fresh peas
50 g
Red onion
50 g
Flat-leaf parsley leaves
42 g
Coriander
20 g
Garlic gloves
3
Fresh lemon juice
30 ml
Lemon zest
Extra olive oil
3/4 cup
Fine sea salt
to taste
Black pepper
to taste
Yogurt
Greek yogurt
50 g
Fresh peas
100 g
Salad
Cherry tomatoes
1 punnet
Fresh peas
150 g
Sugar snap peas
1 punnet
Celery
1 bunch
Baby marrow
1 punnet
Cucumber (width of a nori sheet) cut lengthwise into quarters
1
Carrots
1 punnet of rainbow carrots
Goats cheese
80 g
Edible flowers
1 punnet
Lemon
1
Flat leaf parsley
20 g
Coriander
50 g
Eggplant
1
Micro herbs
Phyllo cups
Phyllo dough
1 sheet
Butter, melted
10 g
Pickled onions
Red onion
1 (50g for the chimichurri)
Apple cider vinegar
20 g
Honey
40 g
Fresh 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
pickled onions Courtesy of Chef Marcus Gericke

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
yogurt and peas Courtesy of Chef Marcus Gericke

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
phyllo cups Courtesy of Chef Marcus Gericke

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
Sliced eggplant Courtesy of Chef Marcus Gericke

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
roasted tomatoes Courtesy of Chef Marcus Gericke

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
shaving vegetables Courtesy of Chef Marcus Gericke

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
peas Courtesy of Chef Marcus Gericke

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
Mixing the salad Courtesy of Chef Marcus Gericke

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
dressing the salad Courtesy of Chef Marcus Gericke

Courtesy of Chef Marcus Gericke

Dress salad with pea chimichurri.

Step 10
Plating Courtesy of Chef Marcus Gericke

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.

 

Discover also the other recipes of S.Pellegrino Young Chef Cookbook.

Somiatruites tomato salad

'Somiatruites' Tomato Salad with All Parts of a Trout

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