26 November 2018


Why not try something a little bit different for your Christmas sides this year? Something like charred corn and baby leek salad with taco butter. Or how about on-so-pretty, Moroccan-inspired quinoa salad? To top it all, a fabulous medley displaying the bounty of summer melons. Here’s how:

*Warm Charred Corn, Coriander and Baby Leek Salad with Taco Butter

This simple warm salad really comes to life thanks to our gorgeously festive taco butter. To make it, you can either: 1) Mix unsalted butter with Cape Herb & Spice Taco Exotic Spice, place it on cling film and roll it into the shape a log which you place in the fridge to firm up. 2) Or, as it’s Christmas, have some culinary fun and make taco butter stars! Simply cut star shapes out of a slab of extra cold butter (it helps to place it in the freezer for a bit) and coat the star liberally with taco spice.

Boil the corn in loads of salted water for 10 minutes and drain. Paint lightly with vegetable oil and char them on the braai/ barbeque over medium-hot coals. Toss baby leeks in oil and place them on the braai as well, taking care to turn them frequently. Once the leeks are soft and the corn charred, you’re ready to serve. Cut the corn off the cob and stir in loads of chopped coriander. Top with baby leeks and a taco butter star. The heat from the corn will melt the butter. (For a zero trouble alternative, melt a few tablespoons of butter in your microwave along with a generous dusting of taco spice and pour over the corn salad.)

*Spicy Summer Melon Medley

Take melon to the next level with this unusual salad. Cut up watermelon along with green and orange summer melons plus cucumber (yes, they’re distantly related). Dust lightly with our Cape Herb & Spice Sriracha Seasoning. If the budget allows, tear some fresh burrata as well. It’s sweet, it’s savoury, it’s cooling and it’s spicy – pretty much perfect.

*Moroccan Quinoa Salad

Exotic, spicy, nutty, fruity and pretty, this salad ticks all the boxes. Cook quinoa according to the package instructions and allow to cool. Taste for salt and adjust to your liking. Stir in loads of chopped dried Turkish apricots (or fresh), dried figs, chopped dates and coriander. Top with pomegranate rubies, a few fresh figs, a few mint leaves and nuts of your choice – hazelnuts or almonds work particularly well. To make a dressing, heat six tablespoons of neutral vegetable oil in a pan and add a teaspoon or two of fragrant Cape Herb & Spice Moroccan Exotic Spice blend. Fry for just a few seconds to bring out the full flavour of the spices – take care not to burn it! Remove from the heat and add 3 tablespoons of white wine vinegar and one tablespoon of honey. Whisk to combine and stir in 3 tablespoons of chopped mint. Pour over the salad and serve right away.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at