A RUN FOR THE MARKET ... AND A CLOUD OF CHALK DUST
BY JAN HENDRIK VAN DER WESTHUIZEN
When I was in primary school we were doing middle-distance running between 1200m and 3000m. These distances were pure torture for me and seeing that I am from a farm school which only had 120 pupils there was NO WAY not to take part in any dusty activity the school offered.
When hitting the end-line, a cloud of chalk dust could be seen from miles away. I was red in my face, cheeks and ears making a squeaking noise and aiming directly for the trestle tables filled with a spread of the secret recipes of every mother. This was the only thing that made my struggle worth it! While rewarding myself with a stack of pancakes baked by tannie Olivera, (which I thought was Greek because of her olive skin and almond shaped eyes and always pictured her throwing plates and screaming “OPAAHHH”!) I was the happiest little red faced boy in the world.
Today I set myself inspiring goals no matter how red I might get in my face. It pays off to run towards something that makes it worth the while, and in this case it is the fresh food market when jogging in the early mornings. I cant wait to escape into the lanes of fresh produce filling up the dented metal bowls with my color of mood. Making sure I overload myself so that I have no choice but to take the bus back.
MARINATED RED MARKET SALAD
Serves 4-6 as a side dish or a light meal
Preparation time: 20 min including overnight marinating
- 2 branches cherry tomato, still on the stalk
- half red cabbage
- Pickled baby beetroot
- 10 Radishes (rinsed)
- 1 Pomegranate
- Baby beetroot leaves
- 1 cup olive oil
- 50 ml Balsamic vinegar
- ½ cup raspberry vinegar
- Dried cranberries
- Dried cumin
- Sea salt and ground pepper
- 1 Lemon
This salad is really about anything you can find that is red. Keep in mind that to get the best results, I marinate some of the vegetables overnight.
- Place the cherry tomatoes in a bowl and use a toothpick to pick each tomato at the top.
- Pour boiling water over them and allow to stand for about 15 minutes.
- Once the skins are starting to come loose, pour the water off and peel them very carefully not to take them off the stalk.
- Combine the balsamic and half the olive oil and pour over the warm tomatoes.
- Season with black pepper and put in the fridge to marinate.
- Slice the cabbage into 2 cm slices and place in a deep bowl.
- Mix the raspberry vinegar and the rest of the olive oil, lemon juice and seasoning.
- Pour this mixture over the cabbage, cover and refrigerate over night.
- To assemble the salad, remove the tomatoes and cabbage from the dressings.
- Combine the balsamic and raspberry vinegar and mix together with a whisk.
- Arrange all the other vegetables on a big plate and dress with the vinaigrette.
- Sprinkle with cranberries and pomegranate seeds.