If your man’s idea of a salad is something you feed to the goats, you need to include a little persuasion before he will tuck into it.  So, given a man’s notion that a balanced diet is a chop in each hand, it’s easy to twist his arm if you add biltong to a salad.  If you have cooked the pasta the previous night, you can conjure up a tasty roadside lunch chop-chop.

You need (for 6-8 portions):

• 1 cup biltong, thinly sliced (the biltong shouldn’t be too dry)
• 10 pickled Peppadews, sliced
• ½ cup chopped red onion (red onion is milder tasting than a regular onion)
• 1 cup cucumber, cubed
• 1 cup feta cheese, cubed
• 1 x 500 g pack pasta shells, cooked and cooled 

You need (for the salad dressing):

• 3 tablespoons honey mustard
• 1 tablespoon white wine vinegar or lemon juice
• ½ teaspoon sugar
• ¼ teaspoon salt
• ½ cup olive oil
• 1 teaspoon dried parsley

Get cracking:

• Mix all the ingredients for the salad in one bowl and the salad dressing in another. 
• Pour the salad dressing over the salad, toss and serve.