BUTTERNUT SALAD WITH FETA
Hierdie slaai is by ons ‘n groot gunsteling en ek verander hom maar soos die dag my lei.
- 1.5 kg butternut peeled, seeded and cut in cubes (±1 inch)
- 8 to 10 large garlic cloves
- 1½ tablespoon olive oil
- 1 cup black pepper feta cheese cubes
- ¼ cup chopped pecan nuts
- ¼ cup cranberries
- sunflower seeds, to taste
Preheat oven to 180° C.
Toss butternut and garlic cloves with olive oil and roast for more or less 30 minutes in the oven until squash is just tender and pale golden, stirring once halfway through roasting. Set aside to cool down completely. I do mine the night before.
- Dressing:
- 1 Red onion, finely grated
- 2 teaspoons coriander, chopped
- 2 teaspoons mint, chopped
- 4 teaspoons sweet chilli sauce
- 4 teaspoons balsamic vinegar
- 4 teaspoons olive oil
- 2 teaspoons brown sugar
- 1 tablespoons water
- Salt and pepper, to taste
Use a small bowl, mix together all the ingredients for dressing. Keep in the fridge, I do mine the night before.
Layer butternut, garlic cloves, feta cheese and cranberries on platter.
Drizzle with dressing just before serving and top with pecan nuts and sunflower seeds. Add more fresh mint if preferred.
Note:
If your family enjoy sesame seeds, you can add a little. Serve the rest of the dressing in a small container for the guests to help themselves to more dressing if preferred.
Note: Karin Minnaar
It is a lovely salad. In my dressing I add lemon and mustard leaving out the balsamic.
Note: Karen Shaw
Ek doen myne met ‘n gemmer slaaisous.
- Meng die volgende saam:
- 60 ml olie
- 20 ml rooiwyn asyn
- 45 ml heuning
- 5 ml gemaalde gemmer
- 10 ml soja sous
- sout en peper
- bietjie knoffel, indien verkies
Recipe adjustments: Rina Kleinhans
Photo: Rina Kleinhans