This is one of my favourite salad recipes – hearty enough to be a full meal on it’s own, but equally great with a BBQ.

The first time I had a salad like this, I was at a (slightly damp) BBQ with my friend Leanne, who is originally from Johannesburg. Hosted by Leanne’s friend Michelle, I learned that a South African BBQ is called a braai – and a salad very similar to this was served with big wheels of sausage and marinated chicken.

 

 

You will need;

 

Salad

1 Butternut Squash, peeled and chopped into discs

Rapeseed Oil

Pumpkin Seeds

Asparagus

Salad Greens of your choice; I like Rosa Verde

Feta Cheese

 

Dressing

115ml Crème Fraiche

10 tablespoons of olive oil

5 tablespoons of white wine vinegar

Black Pepper

Sea Salt

Dijon Mustard

1.) Lay the discs of butternut into a dish and lightly coat with rapeseed oil. Bake at 180 for 30 minutes, or until they are tender.

2.) Pour boiling water over your asparagus, and let that sit for about 5 minutes before removing. They should still be quite crunchy.

3.) Take the cooked butternut and asparagus and chop into 1-1.5 inch sections.

4.) Dice up the feta before combining the hot ingredients, cheese and salad greens in a large bowl – give them a good mix!

5.) Combine all the dressing ingredients in a clean jam jar and give them a good shake. Taste and re-season if you’d like it to pack more punch!

6.) Dress the salad, and top with pumpkin seeds for an added crunch.

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