In our latest Country Issue 90, we went on a road trip through the KwaZulu-Natal Midlands, and discovered Café Bloom, a low-key restaurant that used to be barn. Mick and Sally, a ceramicist and artist, recreate the menu daily, and seed, grow and source their produce from their garden at home and augment the rest from local farmers.

Below we show you how to recreate some of Mick and Sally’s unbelievably tasty salads.They are colourful, healthy and exciting options for lunches as well being the perfect side dishes to treat your friends with.

Image: Niel Vosloo

 ( serves 4-6 people)

Ingredients

2 large butternuts
1 round ripe camembert
1 cup dried cranberry’s
half a cup of olive oil
third cup balsamic vinegar
salt sand pepper

Method

Peel and cube butternut (leave pips in)
Roast with olive oil and balsamic at 180 degrees until cooked and crisping
Place on a server with roasting juices
While still hot, arrange thinly sliced camembert over the top
Sprinkle on cranberry’s
Salt and pepper
Shredded fresh rocket ( optional extra)

Image: Niel Vosloo

( serves 4-6 people)

Ingredients

2 kg sweet potato
2 large ripe pomegranates
1 ripe orange
half a cup of olive oil
salt and pepper

Method

Peel and slice 1 cm rings of potato and roast in olive oil and orange zest at 200 degrees until cooked and crisping
Arrange on a platter with its roasting oil and sprinkle over pomegranite seeds
Squeeze over the juice of the orange
Add salt and pepper
Half a cup of lemon thyme sprinkled over ( optional extra)

 

Image: Niel Vosloo

( serves 4-6 people)
Ingredients

1 large radicchio heart
1 medium melon
4 ripe granadilla’s
1 ripe lemon
2 table spoons honey

Method

Peel and chop melon into 2 cm cubes and place in a bowl
Mix in granadilla pulp and pips and set aside covered
Peel radicchio leaves rinse and pat dry
Arrange on a platter to receive melon mixture
Spoon melon mixture into leaves and set upright against each other
Grate over the lemon zest and drizzle its juice over the top
Drizzle over the honey
Shred over fresh mint leaves ( optional)

Image: Niel Vosloo

 ( serves 4-6 people)

Ingredients

2 punnets baby gourds or 500 grams
2 cups of black beans , soaked overnight and cooked till soft.
200 grams feta cheese
salt and pepper
half a cup  raspberry vinegar
third cup extra virgin olive oil
2 table spoons honey

Method

Cut gourds in half and roast with pips in the olive oil at 180 degrees for about half an hour
Arrange on a platter and spoon over the black beans
Whisk together the raseberry vinegar olive oil and honey and drizzle over
Slice feta into thin slices and arrange over with salt and pepper
Finely chopped Italian flat leaf parsley (optional extra)

( serves 4-6 people)

Ingredients

500 grams button mushrooms
2 Tblspn salted butter
4 Tblspn extra virgin olive oil
200 grams mozzarella cheese
1 cup rocket flowers

Method

Sautee over medium low heat the mushrooms plus olive oil plus butter for about 20 min. with a lid on
Remove lid and allow moisture to evaporate until a creamy sauce has formed around the mushrooms
Chop mozzarella into half cm fingers and arrange over the warm mushrooms on a server/platter
Sprinkle over the rocket flowers,add salt and pepper

Enjoy! And let us know how they work out for you-we’d love to hear some feedback.

 

Café Bloom

033 266 6118

Country Courtyard, Old Main Road, R103 Old Main Road, Nottingham Road

Breakfast: 8am – 4pm, Wednesday to Monday
Lunch: 8am – 4pm, Wednesday to Monday