House of Zulu’s Butternut & Beetroot Salad
The restaurant and its message are one of pride for husband and wife team Monalisa and Brian. The Zimbabwean duo had thriving careers in the UK, but their love for Africa drew them home once children came into the picture. It’s instantly apparent that they are not only passionate about food but also about their community.
Local Food for Local Impact
For starters, House of Zulu always prioritises using fresh, locally sourced ingredients. So much so that they work directly with nearby rural communities. In addition, they spend significant time mentoring on how to grow and supply vegetables specifically for the restaurant.
Moreover, the kitchen is manned by a young team with big ambitions. Some came with little to no experience but have excelled and are now eager to push their career in hospitality. Monalisa and Brian love what they do and have a great team dynamic where no House of Zulu tribe member is more important than the other. In fact, their motto is:
“Alone, we can do so little; together, we can do so much.”
Adapted from a woman who sought to change the world – Helen Keller
House of Zulu: Daring and Delicious
House of Zulu is not afraid to be bold and daring. One of the signature dishes, Sizzling Bones, arrives on a hot plate that bombards the senses. You hear the sizzle before the sweet smell wafts forward, instantly making you drool with anticipation. This is no-frills food that explodes with flavour. Other menu options include sharing platters, wood-fired pizzas, burgers and flame-grilled chicken that is just so delicious and packed with flavour.
The mission at House of Zulu is simple: serve delicious, affordable food that guests will want to return to week after week. In a restaurant often frequented by the locals of Victoria Falls, you know it’s got to be good! So check out one of their newest menu addition: a Butternut and Beetroot Salad. This dish is ideal for dinner parties, and summer braais as much of the prep work can be done up to a day in advance, leaving you more time for socialising!
House of Zulu’s Butternut and Beetroot Salad
2 large Beets, cooked
3 cups Butternut squash cooked
1 cup Carrots
6 basil leaves
2 tbsp Honey
Salt and pepper
1 tbsp Garlic and herb oil
1/4 cup sunflower seeds
1/3 cup Feta cheese crumbles
1 tbsp butter
- Take 2 large beetroots and cook them thoroughly. You can use precooked beets if you would prefer. However, precooked store-bought beets will save you some time when making this dish.
- Cut your carrots into baton sticks and cook until al dente. Once cooked, glaze your al dente carrots with 1/2 a teaspoon of honey.
- Cut the red onion in half and finely slice it.
- Chop the basil leaves and mix them with the onion. Drop some olive oil and combine to keep them fresh and fragrant.
- Roast the sunflower seeds in a hot pan. This gives them an intense nutty flavour.
- Prepare the butternut squash, carrots and beets: Place cubed squash, carrots sticks and beets on a parchment paper-lined baking sheet and brush with butter or with oil of your choice. We use homemade garlic and herb oil to enhance the flavours. Season with salt and pepper. Mix the vegetables with the oil using your hands to ensure the veggies are well coated.
- Roast the squash, carrots and beets: Roast veggies for 25 minutes at 425F, mixing halfway through, until roasted around the edges. Remove veggies from the oven and allow them to cool slightly.
- Assemble the salad: Place rocket leaves or watercress in a large bowl, top with all remaining salad ingredients, including veggies, and gently mix.
- Top salad with a dressing of your choice, sprinkle your roasted sunflower seeds and crumble the feta cheese on top.
- Serve and enjoy!