Chakalaka and beetroot salad

Chakalaka and beetroot salad

Chakalaka

Ingredients

• 45ml (3 tbsp) oil
• 1 onion, grated
• 2 garlic cloves, crushed
• 30ml (2 tbsp) freshly grated peeled root ginger
• 1 green pepper, seeded and grated
• 3 green chillies, seeded and chopped
• 10ml (2 tsp) curry powder
• 3 medium carrots, grated
• 250ml (1 cup) finely shredded cabbage (optional)
• 1 x 410g can baked beans
• Salt and pepper, to taste

Method

Heat the oil and saute the onion, garlic, ginger, green pepper, chillies and curry powder for 5 minutes. Add carrots and cabbage and cook gently for about 15 minutes, or until all the vegetables are soft. Add the beans and seasoning, stir through and allow to cool. Serve cold. Serves 6

Beetroot salad

Ingredients

• 4 medium beetroots, washed
• 1 small onion, thinly sliced
• 20ml (4 tsp) mild chutney
• 50g ( cup) sugar
• 10ml (2 tsp) cornflour
• 80ml ( cup) white vinegar
• 60ml ( cup) water
• Pinch of salt

Method

Place beetroot in a pot, cover with hot water and cook gently for about an hour, or until tender. Place in cold water to cool before peeling off the skins. Slice or dice the beetroot and mix with the onion and chutney. In a pot, mix together the sugar, cornflour, vinegar, water and salt. Boil until thickened and pour over the beetroot salad. Allow to cool before serving.

Serves 4-6