• 250g baby leaves 
• 2 spring onions, thinly sliced 
• 80g pumpkin seeds, toasted 
• 3 fennel bulbs, thinly sliced 
• biltong chips (as with hake recipe)

Vinaigrette 

• 40ml sherry vinegar
• 5ml whole grain mustard 
• 1 tbsp red onion, finely chopped 
• 120ml olive oil
• salt and pepper  

Mix the sherry vinegar with the grain mustard and red onion, and slowly whisk the olive oil into it. Season with salt and pepper. 

Parmesan Chips

• 100g Parmesan, finely grated  

Spread the Parmesan in a thin layer on a silpat. Sprinkle with a little water and bake at 180˚C for 10 to 15 minutes until golden brown. Leave to cool. Then crush until it resembles crumbs.

Recipe by Margot Janse • Photography C&D Heierli