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| Servings: 4


  • 500 g butternut, cut into small cubes
  • ½ cup olive oil
  • 2 cloves garlic, crushed
  • 100 g French green beans, blanched
  • 100 g bacon bits, fried until crispy
  • ¾ cup cashew nuts, roasted
  • 250 g Philadelphia cream cheese cubes
  • ¼ cup balsamic vinegar

Grill the butternut cubes and garlic in the oil in the oven at 200 ºC for  30 minutes, turning occasionally.
Add the cheese blocks and bake another 10 minutes or until the cheese has browned.
Cool for 5 minutes, drain and keep the garlic oil.
Arrange the butternut, green beans, bacon bits, cashew nuts and cream cheese in a large salad bowl or plate.
Mix the remaining garlic oil and balsamic vinegar together and drizzle over the vegetables as a salad dressing.
Serve hot or cold.

Recipe and photo: Petru Swanepoel


3 Reviews

  1. Avatar photoElzabe Matthews

    ‘n Heerlike slaai. Ek het nie die neute ingesit nie en die cream cheese vervang met gebraaide haloumni.

  2. Avatar photoMaria Peyper

    It say 250gr cream cheese, you grill the butternut and garlic in oil for 30 min. then you add the cheese blocks and grill for another 10 min, then it must cool for 5 min. and then you arrange the butternut, green beans, vacon bits, cashew nuts and then you said the cream cheese, so do you only use half of the cream cheese to bake with the butternut and garlic, sorry I do not see extra cheese.

    • Hi Maria
      You bake the 250g cream cheese blocks with the butternut and then you arrange all the ingredients on the plate for the salad. The cream cheese is blocks, so it stays blocks whick you then arrange between the butternut and the rest of the ingredients. Hope that make sense.

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