Chef Mbonani Daniel Mbombi @chef_mbombi on IG bless us with this easy summer dish a must try this summer.

Serves 4 – 6
The best
For the pasta salad
3 cups cooked Pasta Grande Screws, cooled
1 cup cooked cous-cous
1 kg cooked ox tongue, sliced into bite-sized pieces
Handful of black olives, pipped. Reserved brine asset side.
1 small punnet cherry tomatoes, halved
40 g mozzarella cheese, cubed
Salt and freshly ground pepper to taste
Handful of fresh coriander, roughly chopped
For the dressing
2 tbsp honey
1 lemon, zested and juiced
4 tbsp red wine vinegar
2 garlic cloves, crushed
1 tsp Italian seasoning
1 cup olive oil
2 generous handfuls of fresh coriander, chopped
¾ cup excess olive brine
1. First make the dressing: Combine all the ingredients in a jug and use a hand blender until emulsified. Set aside.
2. On a large salad platter, mix the cooked pasta and cous-cous.
3. Add the ox tongue, olives, cherry tomatoes and mozzarella cheese.
4. Add salt and pepper to taste and toss. Sprinkle with coriander.
5. Just before serving, add the salad dressing.