At Chef Nti's Taste Kitchen, her Cucumber Water is a known favourite. Here she shares her secret recipe, as well as her Maboneng Sunshine Salad - the perfect springtime meal.
2 cups cucumbers, peeled and chopped
Elderflower syrup to taste
In a blender, combine the chopped cucumber with water and blend until smooth. The water helps to get the correct consistency, so add more water as you need to.
Strain through a fine sieve to remove all the pulp.
Add the syrup to taste, and enjoy.
Maboneng Sunshine Salad
4 boneless skinless chicken breasts, flattened
1 cup coconut flakes
1/2 cup flour
1 tsp garlic powder
2 eggs, whisked
1 red bell pepper, thinly sliced
2 cups fresh pineapple, chopped
1⁄2 cup macadamia nuts, toasted & roughly chopped
8 cups lettuce, chopped
1 1/2 cups coconut milk
1 cup pineapple juice
3 tsp vinegar
2 tbsp olive oil
2 tbsp sour cream
1/4 tsp salt
2 tbsp honey
Salt to season
Preheat oven to 200C and grease a baking sheet.
Season the chicken with the salt, pepper, and garlic powder, then slice the chicken into wide strips.
Toss chicken pieces in flour, then egg mixture, then toss in the coconut.
Place coated chicken strips on prepared baking sheet.
Drizzle chicken strips with olive oil and bake 6-8 minutes, then flip them all over, drizzle the other side with olive oil and cook for a further 6-8 minutes until cooked through and lightly browned. (The coconut flakes should begin to char slightly).
Whisk together all dressing ingredients, toss lettuce with dressing, top with chicken tenders, red peppers, pineapple chunks, macadamia nuts.
Serve with extra dressing on the side.