Get All Your Summer Dinner Part Inspo From Chef Tjaart Walraven

Summer is on the horizon and those hosting fingers are starting to get itchy! Here, we share recipes from one of our fave local foodie celebs, Chef Tjaart. These dishes will have guests “oohing” and “aahing” and asking for more

Ultimate summer salad

Roast leg of lamb with walnut and mint stuffing

Beef short rib and broccoli salad

ULTIMATE SUMMER SALAD

TJAART tip

Use different types of plums or apricots if you wish. For an extra smoky note, grill the fruit on an open braai.

SERVES 4

2 large plums, pitted and halved

3 nectarines, pitted and halved

6 apricots, pitted and halved

3 tbsp extra-virgin olive oil, plus extra for brushing

Juice of half a lemon

1 tbsp apple-cider vinegar Sea salt and black pepper

150g watercress

200g moist beef biltong, sliced

50g cashew nuts, toasted

1/ Place a griddle pan over a high heat and allow the pan to smoke. Brush the cut sides of the plums, nectarines and apricots with a little oil and place face-down in the pan to make char lines (one to two minutes). Remove from the pan and place on a board, cutting the fruit in half again.

2/ Place the olive oil, lemon juice, vinegar and a pinch of seasoning in a jam jar, seal and shake well. Taste and adjust the seasoning, if necessary. 3/ Place the watercress in a mixing bowl and add half the dressing, tossing to coat the leaves. Arrange the watercress on a long platter, tucking the fruit in between the leaves. Place the biltong slices over the salad and dress with the remaining dressing. Scatter with the cashew nuts and serve.

Roast leg of lamb with walnut and mint stuffing

TJAART tip