For the rice salad
1 cup Spekko Saman Brown Rice
1 large egg
½ lemon, juiced and skin zested
15ml (1 tbsp) wholegrain mustard
salt and pepper to taste
250ml (1 cup) canola oil
handful of fresh basil, shredded
250g bacon, sliced
2 wheels feta cheese
2 rooibos tea bags
fresh, green salad leaves
1 cucumber, sliced into ribbons
125ml (1/2) cup pitted green olives
4 sprigs spekboom tree leaves
For the fig and balsamic dressing
6 large figs, halved
125ml (1/2 cup) port
100ml balsamic vinegar
100ml olive oil
1.Cook rice according to the instructions on the pack. Set aside to cool.
2.Mix the egg, lemon juice, mustard, salt and pepper in a food processor at a high speed for 1 minute.
3.Add oil, with the mixer running, until a thick sauce forms. Add extra oil if necessary. The salad cream must have the consistency of whipped cream.
4.Add the lemon zest and basil to the mayonnaise.
5.Fry the bacon in a pan, and set aside to cool.
6.Mix the mayonnaise, bacon and rice. Set aside to let the flavours develop.
7.Cover the bottom and sided of a large pot with tinfoil.
8.Open the tea bags and scatter the leaves over the bottom of the pot. Add a rack and set the feta cheese on the rack. Cover the pot and heat on high for 4 – 5 minutes to smoke the cheese. Set the cheese aside to cool down.
9.Pack layers of salad leaves, rice mixture, cucumber ribbons, feta cheese and olives in a glass bottle. A canned fruit bottle works best. Add the lid and set aside to cool.
10.To make the fig and balsamic salad dressing, heat the figs and port in a pan and simmer for 5 minutes.
11.Add the balsamic vinegar and reduce to a thick sauce.
12.Add the olive oil and decant into small sherry glasses.
13.Serve the bottles on wooden boards decorated with a sprig of spekboom tree leaves. Serve the fig salad dressing in small glasses, on the side.
14.The salad was serve at the Die Burger/ KKNK dinner with a glass of ice cold KWV Classic Collection Chenin Blanc.