Having your 5-a-day and drinking it too!

It felt evil to mutilate this beautiful salad

I had the pleasure of meeting two lovely chefs for the Times of Swaziland cooking column which I contribute to. Chef Phindile Sihlongonyane and Nokwazi Gama made me fresh juice and a muesli fruit salad. I absolutely loved the salad.

Ingredients for the fruit salad

Quarter of cup muesli

Quarter apple, cut into small cubes

2 strawberries

1 banana

Quarter cup chopped pawpaw

1 kiwi

375ml plain or double cream yoghurt

Grapes, not used in this particular recipe

2 tablespoons honey

Pour muesli in a bowl and add a layer of yoghurt to cover the muesli.

Add a generous layer of all the fruits to cover the yoghurt, leaving some for garnish.

Cover the fruit layer with more yoghurt.

Place the remainder of the fruit on top of the yoghurt.

Squeeze honey over the salad and enjoy.

Chef Nokwazi Gama prepared the delectable fruit salad. Her expertise preparing the salad reflected the 15 years she has been at Pick ‘n Pay Manzini, some of them spent assisting with food preparation. She learned to cook on the job after being sent to various places for training. Chef Nokwazi said what kept her going was seeing regular customers who kept coming back to the coffee shop, which assured her that she and her team were doing a great job.

Ingredients for the juice

4 Apples

3 carrots

Half thumb size root ginger

Blocks of ice, optional

Method

Slice the apple in half and chop the carrots into four pieces and chop the carrots into four pieces

Throw the ingredients into the machine and wait for the juice to be processed.

When all the juice comes out, remove the froth that forms on the surface and serve.

Chef Phindile Sihlongonyane, who made the fruit and vegetable juice, has been with Thyme @The Hub for the past two years. She said she was proud of the juice she serves to her customers daily because it is pure, with no water or artificial additives. Her favourite juice is the one she prepares with beetroot, orange, and a little ginger.