Chef Ayabonga Gope shares garden to Table salad recipe

Private chef Ayabonga Gope shared a grapefruit and roasted carrot salad recipe to promote a garden to table philosophy.

Gope grew up picking produce on a farm, which shaped his belief that gardens can provide food and jobs for a community. He helped establish a vegetable garden in the Western Cape, a region in South Africa, to provide fresh produce to local restaurants and old age homes.

The recipe features ingredients common in South African gardens, such as citrus, fennel, and baby carrots. It combines roasted carrots with grapefruit, pomelo or oranges, and feta cheese. Gope shares this dish to align with the theme of Garden Day 2026, which celebrated the link between growing and eating food.