Roast butternut and ginger butterbean salad recipe

Posted on 22 December 2014

Mick and Sally Haigh and Wendy Winthrop are the co-founders and cooks at Café Bloom in Mooi River – and winners of the Eat Out Best Country-Style Restaurant Award 2014.

Here’s one of their salads – wholesome, substantial and perfect for the holidays because it’s so easy to pull off. For their 2015 food-travel wish list see the January 2015 issue of Getaway magazine.

 
Butternut salad recipe - Cafe Bloom

 

This is a great basic salad to which one can add a favourite ingredient ie. a cheese or toasted nuts, dried fruit or cured meats.

Salad ingredients

  • 1 medium butternut
  • 1 onion
  • 4 tbsp good olive oil
  • 1 cup butterbeans, precooked
  • 2 tbsp ground ginger
  • 4 tbsp good honey
  • 100g fresh coriander
  • Grated zest and juice of one lemon
  • Salt and pepper

Cooking instructions

  1. Peel and chop butternut into wedges, dice onion into small pieces, roast together in olive oil at 108C until tender.
  2. Add butterbeans and all remaining ingredients except coriander.
  3. Stir through to blend flavours, and return to the oven to crisp for about 10 minutes at 200C.
  4. Remove from the oven and allow to cool.

Display on your favourite platter and dress with fresh coriander.

 

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