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Sunday 15 November 2026

Last cooked 22:00


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Fencework Salad

Based on:

TypeSalad

Serves4 people

DateNovember 8, 2026

A salad shaped like a fenced enclosure: sharp, sour, and with a tingling edge.

A spicy South African-inspired salad with pickled onions and hot peppers, built as a fenced enclosure: green beans as the fence, grilled aubergine platforms. A nod to the controversial baboon enclosure near Cape Town. The tension is in every bite.

Ingredients

  • 400 g green beans
  • 2 aubergines
  • 1 red onion
  • 1 red chili pepper
  • 2 cloves garlic
  • 2 tbsp white wine vinegar
  • 100 g cherry tomatoes
  • 1 can chickpeas (400 g, drained)
  • 1 lemon
  • 4 tbsp olive oil
  • salt and pepper
  • 1 tsp smoked paprika

Method

  1. Trim the ends off the green beans, boil for 4 minutes in salted water, rinse cold.
  2. Slice aubergines into 1 cm rounds, brush with olive oil, sprinkle with salt, grill 4 minutes per side until striped.
  3. Slice the red onion into thin rings. Mix with white wine vinegar and let marinate for 10 minutes.
  4. Slice the red chili into thin rings. Finely chop the garlic.
  5. Halve the cherry tomatoes.
  6. Mix chickpeas, cherry tomatoes, garlic, paprika, juice of half a lemon, and 2 tbsp olive oil. Season with salt and pepper.
  7. Arrange the plate: place aubergine slices as platforms in the center. Partially cover with chickpea salad. Stand green beans upright and angled around as a fence. Drape onion rings and chili over the beans as 'barbed wire'.
  8. Drizzle with remaining olive oil and lemon juice.

Serving notes

  • Serve on a large flat plate so the fence is clearly visible.
  • Let the beans stand firmly for the best fence effect.
  • Serve with crusty bread to break the tension.