Biltong and Pasta Salad

Ingredients

Dressing

• 50 ml prepared honey mustard
• 50 ml apple cider vinegar (or balsamic)
• 150 ml sunflower oil
• 20 ml freshly chopped parsley

Salad

• 150 g Beef biltong
• 500 g gnocchi shells (cooked)
• 10 peppadews, sliced
• 2 medium yellow peppers, cubed
• 1 medium Onion, finely chopped
• 6 medium baby marrows, sliced and lightly fried
• 100 g feta Cheese, cubed

Procedures

Dressing

1. Whisk mustard and vinegar together until well mixed.
2. Add oil slowly, whisking continuously.
3. Stir in the parsley.

Salad

1. Pour dressing over biltong and allow to stand for half an hour.
2. Cook pasta according to pack instructions.
3. Drain and mix in biltong and dressing to coat the pasta well.
4. Allow to cool.
5. Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.