Cape Gooseberry Salad
I love cape gooseberries or Rasbhari’s because they sweet, tart, and they have texture!
Very few things have all of these qualities. And while we just eat them raw, here’s a simple salad that will elevate them into being the side kick that you never thought you needed.
The salad is simple with an easy vinaigrette and some fun elements like the beet carpaccio which is just a thin sliced raw beetroot but its fun to give it a hectic name.
Trust me this salad is amazing. A simple dressing that just is there to elevate all the different flavours of your main actors, the veggies. I hope you try this recipe and as always happy cooking!
Recipe
Ingredients
1/2 English cucumber, diced
1/2 red onion, sliced thin
1/2 beetroot , sliced thin,
1/2 head of lettuce, hand shredded
1/2 cup of cape gooseberries, halved
Handful of sesame and flax seeds
For the vinaigrette
1 tablespoon vinegar
3 tablespoons olive oil
1 teaspoon brown sugar
1/2 teaspoon salt
Method
In a jar, add your vinaigrette ingredients. Shut the lid and shake well.
Slice all the veggies, add the dressing and mix well.
Assemble as shown in the video and enjoy!
