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CHEF Duduzile Amanda Ngwenya is a private chef who loves making food that makes people happy.
“My relationship with food is more special than I realised, now I know that food is who I am and I make it with love!” says Chef Duduzile. She can be reached on her Facebook page, Divine Food Pavilion.
The recipe below is originally a French recipe modified with locally sourced ingredients. As the French say, “Bon appetit”.
Ingredients (serves 2)
100g tomatoes, peeled and de-seeded.
20g of rocket/Baby lettuce.
50g of English cucumbers diced into small chunks.
100g of baby potatoes cooked and sliced.
50g of green beans blanched/parboiled.
50g of tinned tuna.
Two hard boiled eggs peeled and quartered.
15g of black olives.
One teaspoon of chopped fresh parsley.
French dressing/vinaigrette.
Method
1. Cut the peeled and de-seeded tomatoes into quarters.
2. Toss the rocket/baby lettuce, cucumber, potato and green beans in just enough French dressing to lightly cover the vegetables.
3. Place the tossed vegetables and tomatoes in a salad bowl and top with tuna and egg quarters.
4. Add black olives, chopped parsley and add a final sprinkle of the French dressing.
5. Serve in a chilled salad bowl and enjoy.
Online Reporter