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  • 2 oz Made by True sliced beef biltong (for your taste selection, see our sliced biltong’s flavor variety here)
  • 9 oz baby spinach leaves
  • 2 oz fresh rocket leaves
  • 7 oz diced butternut
  • 9 oz whole-wheat couscous
  • 3.5 oz butter
  • 3.5 oz pumpkin seeds
  • 1 avocado
  • the juice from ½ a lemon
  • salt and pepper to taste

Salad Dressing;

  • 8 oz buttermilk
  • 2 tbsp full cream Greek yoghurt
  • 2 cloves fresh garlic, crushed
  • ½ a red onion, finely chopped
  • ½ cup fresh basil, chopped
  • 2 tsp Dijon mustard
  • 3 tbsp olive oil
  • salt and pepper to taste




  • Add all the dressing ingredients in a bowl and whisk well to combine.
  • Set aside and refrigerate.


  • Preheat oven to 360°F.
  • Preboil the diced butternut for approximately 5 minutes until a fork easily penetrates it, then drain and cool.
  • Spread evenly on a baking tray and roast at 360°F for 15 minutes. Set aside and allow it to cool.
  • Bring a cup of water to the boil, add the couscous and stir evenly. Steam it for 1 minute.
  • Remove the couscous from the heat and mix it through with the butter.
  • Finely chop the rocket leaves and add it to the couscous.
  • Allow it to cool for a few minutes.
  • Spoon the couscous mix evenly onto a flatly surfaced salad platter and top it with baby spinach leaves.
  • Roll the diced roasted butternut in pumpkin seeds and spread it over the greens.
  • Dice the avocado and toss in the remaining half a lemon’s squeezed juice before adding a generous amount of ground pepper.
  • Spread the avocado evenly over the salad.
  • Generously sprinkle the beef biltong slices on top.
  • Add ground salt.
  • Use ranch dressing to taste.


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