It is the dressing that makes this vegetable salad captivating. The vegetables themselves are as colourful as gypsies and the salad is busy, so you’ll need little more to accompany most any main dish. This tasty gypsy salad also makes for a wonderful starter dish!
5 beautiful tomatoes, diced
1 cucumber, partially peeled, seeded and diced
1 red onion, peeled and finely diced
2 carrots peeled and diced
2 yellow peppers, diced
30g very roughly chopped Italian Parsley
2 tsp crushed garlic
1 tsp sea salt
½ c Greek yoghurt
3 T extra virgin olive oil
1 T Banhoek Chili Oil + 2 tsp Chilli Oil for garnishing
Juice of 1 lemon
¼ chilli, seeded and finely shredded
2 tsp ground cumin
Freshly ground white pepper
Put the tomatoes, cucumber, red onion, carrots and yellow pepper into a large bowl and toss gently.
Whisk the yoghurt in a separate bowl with the salt and the garlic and the remaining dressing ingredients.
Arrange the vegetables in a shallow salad bowl and pour over the yoghurt dressing. Drizzle over 1 T Banhoek Chilli Oil over the yoghurt dressing. The vegetables will become dressed as the salad is served.
THE RECIPE WAS CREATED BY KAREN DUDLEY
Karen Dudley (born 1968) is a South African chef, food writer and restaurateur best known for her restaurant, The Kitchen in Woodstock, Cape Town, which was visited by former First Lady Michelle Obama in June 2011.
Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.
If you loved this Gypsy Salad recipe, You’ll need some more chill oil!