Kalahari biltong salad

Vinaigrette 30 ml chopped spring onion 30 ml fresh oregano 2.50 ml sugar 200 ml olive oil Salt and black pepper to taste 30 ml fresh parsley 5 ml mustard powder 100 ml vinegar (white balsamic preferably) 2 cloves garlic

Salad ingredients 250 g very moist, very thinly sliced biltong or smoked beef 125 g feta cheese, cubed 2 firm, ripe avocadoes, sliced 1 frilly lettuce 1 papaya, sliced 100 g bean sprouts 1 bunch of rocket

Place the ingredients for the vinaigrette in a liquidiser and mix well. Adjust seasoning and cover the thinly sliced biltong with half of the vinaigrette. Refrigerate until required. Compose a decorative salad platter or individual plates layering the ingredients given above and sprinkle lightly with dressing. Pile the marinated mixture on top and serve the remaining dressing separately in a small jug.

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