FOODS OF THE CAPE: October 2014

CRAYFISH SALAD

Cape Town is very fortunate to have a Mediterranean Climate and as such have an abundance of high quality fruits and vegetables and a variety of seafood. Much of our first grade fruits, vegetables and marine resources are exported to Europe, leaving us with a lesser grade for local consumption. However, this does not imply that our produce is poor and insignificant because in Cape Town we make a mean vegetable salad. To take this one step further we mix this mean vegetable salad with steamed crayfish meat (kreef) to give you the crayfish salad pictured below. Making a salad is self explanatory, so only the ingredients are listed below. Foods of the cape recommends this salad with alternatives like, cubed chicken breast deep fried in chicken spice in place of the crayfish, or with fish cakes served separately.

INGREDIENTS

12 small crayfish tails, Kreef sterte (white meat) torn into strips
A hand full of frilly lettuce, break apart into bite sizes chunks,
A slice of a red bell pepper cut into thin strips,
A slice of a yellow bell pepper cut into thin strips,
A slice of a green bell pepper cut into thin strips,
6-10 black olives,
3 baby carrots julienne
Half a red onion,
12 Whole rosa tomatoes,
1 medium sized ripe avocado diced,
6 chunks of feta cheese,
100mm chunk of english cucumber sliced in strips,
3 hard boiled eggs split into halves,
Squeeze a quarter lemon over salad,
Add salad dressing
Add salt to taste
Sprinkle lightly with ground pepper corns.
Serves Two

This crayfish in this salad can be replaced with shredded chicken breasts roasted in olive oil butter, salt and pepper, to make a mean chicken salad. This salad is enjoyed with hot oven baked bread smothered in butter with ground black coffee.