I love winter – my avocado tree just seems to bear more and more fruit every year, and it’s one of my favourite ingredients from my organic veggie garden. It’s also when you can get pawpaws and papayas, and together they are magic.
This Goats Cheese, Avocado, Pawpaw and Strawberry salad with Pistachios and an Orange, Rooibos and Black Pepper Glaze is super easy to make and is one of the most beautifully balanced dishes. You will need for a salad to feed 4:
- 2 x 80g Goats Cheese Crottin
- 1 Ripe Avocado
- 1/2 Large Pawpaw, pips removed
- 8 Strawberries, halved
- 1/2 cup Shelled Pistachios
- 1/4 Lemon
- 1 cup Micro Leaves
- 1 cup Orange Juice, preferably 100%
- 1 Rooibos Teabag
- 1/4 teaspoon cracked Black Pepper
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Sugar
Start by making your glaze – add orange juice, rooibos teabag, black pepper, sugar and vinegar to a saucepan and simmer on high until its reduces to a syrupy consistency. This should only take about 5 minutes, but keep an eye on it, as there is a fine line between syrupy and burnt. Strain and set aside.
Now peel and cut your avo’s and pawpaws into cube sized pieces, or chunky if you prefer it to look more rustic. Squeeze your quarter lemon over the pawpaw and avo and set aside. Cut your strawberries in half and then your goats cheese crottins into discs, then cut in halves to create half moon shapes. Now take your shelled pistachios give them a little pounding in a pestle & mortor – you just want to crack them up a bit to expose the beautiful green nuts, but not a powder. Dress your micro leaves lightly with a splash of olive oil, and you are now ready to assemble your salad. You can either get fancy and plate it the way I did in the pic above, or just combine all the ingredients into a salad bowl and drizzle with you orange glaze – this salad is more about the flavours than the presentation.
You will note that there is no salt in this recipe, as I feel that the goats cheese and pistachios bring enough saltiness to this dish; the glaze brings in the sweetness from the orange reduction, earthiness from the rooibos tea and slight bight from the pepper. Combined with the creaminess of the avo’s and pawpaws and the crispness from the micro leaves and pistachios creates an amazingly balanced dish – a great winter salad.