The Heritage Salad
This salad is a culinary celebration of our South African heritage.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 40 mins
1 medium-sized butternut, cut into thin wedges (leave skin and seeds intact)
freshly ground salt and pepper to taste
1 Tbsp (15 ml) coriander seeds
100 g chevin log (goats cheese)
100 g thinly sliced beef biltong
8 preserved green figs, halved
1 small red onion, thinly sliced
100 g baby spinach
3 Tbsp (45 ml) pumpkin seeds
2 Tbsp (30 ml) sunflower seeds
3 Tbsp (45 ml) preserved fig syrup
1 Tbsp (15 ml) extra virgin olive oil
Preheat the oven to 200 °C.
Place the butternut shards onto a baking tray, rub with olive oil and season well. Roast for ± 40 minutes or until tender and charred. Tear into smaller pieces.
Toast the coriander seeds in a dry frying pan over a medium heat. Once toasted, use a pestle and mortar to crush. Coat the chevin well with crushed coriander seeds, then slice into bite size pieces.
Arrange the butternut, chevin, biltong, figs, and sliced red onion on a bed of baby spinach. Sprinkle with the seeds and drizzle with fig syrup and olive oil.
Delicious served with homemade beer bread.