Biltong Salad

This is the sort of biltong salad I like alongside a braai: plenty of crisp vegetables, enough thinly sliced biltong to get some in every serving, and a little feta for creaminess. The lemon, mustard and touch of honey make a bright dressing that balances the salty toppings without hiding their flavour.

It is especially good with Lamb Sosaties, where the fresh crunch balances the rich meat, or Peri-Peri Chicken for a cool contrast to the chilli. Add warm Braaibroodjies and you have a lovely spread without needing another heavy side.

For a relaxed afternoon, prepare the vegetable base up to 4 hours ahead and refrigerate it, with the dressing and toppings stored separately. In our South African heat, keep the salad at 5°C or colder until serving, using a cooler box with ice packs if necessary. Put out small portions and discard salad left unrefrigerated for more than 2 hours, or 1 hour when the temperature is above 32°C.

Tips & Techniques

• Choose the right biltong: Thin, medium-dry slices are easier to eat with salad than thick chunks or very dry shavings. Trim away any hard strips of fat.
• Dry means crisp: Water clinging to the leaves dilutes the dressing and makes it slide off. Dry the greens well before assembling.
• Use a wide platter: Spreading the salad out keeps the biltong and feta evenly distributed instead of letting them sink to the bottom of a deep bowl.
• Salt last, if at all: Biltong, feta and mustard all contribute salt. Taste a complete forkful before deciding whether anything extra is needed.
• Add biltong at the end: Dressing softens biltong as it stands. Scatter it over just before carrying the platter to the table.

Delicious Variations

• Avocado addition: Add 1 large avocado, sliced, just before serving. Toss the slices with a little extra lemon juice to slow browning.
• Swap the cheese: Replace the feta with 60 g mature Cheddar, cut into small cubes, for a less crumbly topping.
• Dairy-free option: Leave out the feta and add 30 g unsalted toasted pumpkin seeds for crunch; check seasoning after adding the biltong.
• Use game biltong: Substitute thinly sliced kudu or springbok biltong for the beef, choosing a mild variety so its spices do not dominate the dressing.

Serving Suggestions

• With lamb: Serve alongside lamb sosaties or chops; the lemon dressing helps balance their richness.
• With chicken: Pair with peri-peri chicken or simply seasoned braaied chicken pieces for a fresh, crunchy contrast.
• For a full braai spread: Offer braaibroodjies or roosterkoek alongside it, especially if this is your only salad.
• For a lighter meal: Divide into 3 generous portions and serve with bread rather than treating it as a side.

Frequently Asked Questions (FAQs)

Q1: Can I make biltong salad ahead of time?

Yes. Assemble the dry leaves, cucumber, tomatoes and drained onion up to 4 hours ahead, cover and refrigerate. Make the dressing up to 3 days ahead and refrigerate it in a sealed jar. Keep the feta chilled and store the biltong according to its packaging, then add both with the dressing just before serving.

Q2: How do I store leftovers?

If the salad has stayed within the safe serving window, refrigerate it promptly in a sealed container at 5°C or colder and eat within 24 hours. The leaves will soften and the biltong will absorb moisture. Discard it if it has been unrefrigerated for more than 2 hours, or 1 hour above 32°C; chilling it afterwards does not make it safe again.

Q3: What can I use instead of feta or wholegrain mustard?

Use 60 g cubed mature Cheddar instead of the feta, or omit the cheese. For the dressing, replace the 10 ml wholegrain mustard with 5 ml Dijon mustard, then taste before adding more because Dijon can be sharper.

Q4: How many people does this recipe serve?

It serves 6 as a side with braai meat and bread or another starch, or 3 as a light meal with bread. For 12 side portions, double the ingredients and use two platters, keeping the second chilled until needed.

Q5: Can I use biltong powder or very dry biltong?

Thin slices give the best texture. Biltong powder tends to cling to wet leaves and make the dressing gritty, so it is not a good direct replacement. If you only have very dry biltong, shave it finely across the grain and avoid large, hard pieces.

In Summary

This biltong salad brings crisp leaves, juicy tomatoes and cucumber together with salty biltong, creamy feta and a bright lemon-mustard dressing. Keep everything cool and separate until the last minute for a fresh, fuss-free braai side.