Waterblommetjie Salad

Name: Waterblommetjie Salad
Ingredients: 250 g fresh waterblommetjies; 6 large baby marrows; 2 red peppers; 2 yellow peppers; 2 green peppers; dressing:; 375 ml (1 ½ cup) dry white wine; 50 ml (1/5 cup) sugar; 2 cloves garlic, finely chopped; 1 bay leaf; 2,5 ml (1/2 teaspoon) black pepper, coarsely ground

Waterblommetjies are Cape pond weeds and the taste reminds me of artichokes. Traditionally it is cooked with lamb and flavoured with sorrel or lemon juice. If you are able to find really fresh waterblommetjies, try this salad. The wine dressing is light and fresh; serve as a side dish or as a starter with brown bread and butter.

Published 17 July 2019

Method

Preheat the oven to 180 ºC (350 ºF).
Soak the waterblommetjies in salt water for 2 hours. Rinse well.
Place the peppers on a baking sheet and roast in the oven for 20 to 30 minutes until the skins are blistered and charred. Place the peppers in a plastic bag and leave to sweat for 10 minutes. Remove the skins and seeds and cut into strips.
Blanche the baby marrows for 3 minutes in boiling salted water. Refresh and drain well. Blanche the waterblommetjies for 3 minutes in boiling salted water. Refresh and drain well.
Make the dressing. Mix all the dressing ingredients together until the sugar is dissolved.
Place the prepared vegetables in a glass bowl, pour the dressing over and stand for 30 minutes before serving.