Experiment with winter veg for satisfying salads on cold days with the Table Bay Hotel…

The Table Bay Hotel

The Table Bay’s Executive Chef Keshan Rambarun has overhauled Camissa Brasserie’s menu to reflect seasonal flavours, textures and ingredients. While the call for winter comfort food is answered in many of the new dishes, there are a few colourful surprises, like the Beetroot and Watermelon Carpaccio Salad, in juxtapose.

“While we may not crave salads during the colder months, it is good to keep eating them. Fruits and vegetables have cleansing and healing benefits for our bodies because they are high in nutrients and soluble fibre. The trend towards eating simple, healthy, seasonal and raw foods is burgeoning and we want to ensure that our guests who follow this way of eating have options available to them,” says Rambarun.

Keshan Ramarun – The Table Bay Executive Chef

He says that there is a vast array of winter vegetables that can be mixed and matched, and topped with a protein and nuts to make salads both tasty and satisfying even on cold days. Winter vegetables that can be used to create exciting hot or cold salads include Brussels sprouts; kale, radishes, artichokes, butternut, pumpkin, beetroot, spinach, peas and broad beans amongst many more.

“Add vigour to winter salads by adding fruits such as citrus fruits and pear. The opportunities are almost limitless so start experimenting in the kitchen this winter,” says Rambarun.

He shares the recipe for the Beetroot and Watermelon Carpaccio which will be available at Camissa Brasserie in July 2019, but which can also be easily made and enjoyed at home. 

Beetroot and Watermelon Carpaccio

Ingredients
2          Small candy striped beetroot
10g      Dried Fynbos (or Thyme)
3g        Sea salt
125g    Chevin (soft goat’s cheese)
10ml    Cream
2          Thick watermelon slices
80g      Baby salad leaves
15ml    Lemon oil
Edible flowers (optional)

Method
Boil the beetroot with the fynbos and a pinch of salt and cook until soft. Cool, peel and slice into thin rounds
In a mixing bowl, combine the goat’s cheese, cream and salt and whisk until smooth and fluffy. Scrape into a piping bag.
Using a melon baller, make balls from one of the melon slices. Slice the remaining slice into very thin wedges and place in the fridge to cool.
Dress the baby salad leaves with lemon oil and salt.
Assemble the carpaccio by layering the watermelon wedges and beetroot rounds on a flat plate and then arrange the watermelon balls. Pipe the goats cheese balls
on top of the beetroot and pile the salad leaves on top.
Garnish with edible flowers (optional)

Watch the video here: Beetroot and Watermelon Carpaccio Salad

The Camissa Brasserie at The Table Bay Hotel

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