saladEveryone needs a party trick, and here is your new one, trust us. We chatted to esteemed Chef Tanja Kruger (@chefTanjaKruger) when we celebrated with Mokena Makeka at Majeka House, and somehow we managed to squeeze one her famous recipes out of her!



  • 500g         Plain yoghurt
  • 5g              Fine sea salt
  • 500g         Baby root vegetables
  • 1kg            Course salt
  • 1                Egg white, whipped to stiff peaks
  • 100g         Rocket
  • 100ml      Cream
  • 50g           Cornflakes
  • 50g           Rice crispies
  • 50g           Pine kernels
  • 50g           Sunflowers seeds
  • 100ml      Honey
  • 50g           Butter

Winter veg salad - low res - landscape


For the Labneh:

  1. Mix the yoghurt and the fine sea salt together, place it in a cheese cloth and leave to hang for 48 hours until it looks like soft cottage cheese


For the salt baked vegetables:

  1. Pre heat your oven to 190 ?C
  2. Wash and trim the vegetables, but do not peel
  3. Mix the whipped egg white with the salt
  4. In a baking tray, spread a thin layer of the salt mixture at the bottom of the tray and place the vegetables on top of the salt.  Cover the vegetable with the remaining salt mixture and bake for 45 min or until the vegetables are tender (the salt will form a hard crust)
  5. Remove the vegetables from the salt crust, brush off any access salt and keep warm before plating

For the rocket espuma:

  1. Blanche the rocket in a pot of boiling for 10 seconds and cool down immediately in ice water
  2. Remove the rocket from the ice water , squeezing out all the excess water and place in a blender
  3. Heat the cream and add to the blender with the rocket
  4. Blend the cream mixture for 1-2min and strain through a sieve
  5. Season to taste and place in s siphon (cream gun) and charge with 2x CO2 charges

For the granola:

  1. Pre heat your oven to 200 ?C
  2. Mix the cornflakes, rice crispies, pine kernels and sunflower seeds together
  3. Melt the butter and the honey together and pour over the dry mixture
  4. Place the granola on a baking tray and place in the oven for about 5 min until golden brown
  5. Leave to cool

For the plating:

  1. Place the vegetables in a bowl
  2. Put the Labneh in a piping bag and pipe small amounts of the Labneh randomly around the vegetables
  3. Sprinkle with the granola
  4. Add two or three dollops of the rocket espuma
  5. Garnish with a few beetroot leaves and sliced raw candy striped beetroot


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