For two servings

For the salad

  • 40g amaranth grain
  • 75g mixed salad
  • 1/2 cucumber (diced)
  • 40g raisins
  • 150g seedless white grapes
  • 100g brie (cut in small pieces)
  • 75g marula nuts

For the dressing:

  • 1 tsp mustard
  • 15 ml olive oil
  • 10 ml balsamic vinegar
  • 1 tsp honey (optional)
popped amaranth
Popped amaranth grain


  1. Pop the amaranth grain over medium heat in a skillet or wok. Make sure they don’t burn!
  2. Meanwhile, combine all salad ingredients in a large bowl.
  3. Whisk the mustard with olive oil and balsamic vinegar for the dressing.
  4. Pour the dressing over the salad and serve the popped amaranth on top.
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Caroline Jacquet
Caroline Jacquet, though not indigenous to Zimbabwe, considers herself naturalised. She studied Forestry and Natural Resources Management in Leuven, Belgium and arrived in Zimbabwe in 2002, to work for the World Agroforestry Centre. She’s since worked for the Zimbabwe Adding Value to Sustainable Agriculture Produce (ZAVSAP) network and KAITE and is the Project Manager at Bio-Innovation Zimbabwe (BIZ) since 2013. BIZ researches mostly indigenous plants for their commercial potential. If she had to tag her work experience and interests, she’d say: plants, conservation, sustainable use, income-generation, value-addition, small-scale producers, local foods. She’s been organising yearly traditional food festivals since 2010, first with ZAVSAP and since 2013 with the Zimbabwe Traditional and Organic Food Forum. When not busy with natural (food) products, Caroline likes to read her Kindle in the sun and walk her dogs (and husband) in the Christon Bank hills.