Tuesday, 26 April 2011

Summer is here

With one of the hottest Easter weekends on record behind us and hopefully many more months of sunshine to come, we thought it's time to put the heavy winter meals behind us and welcome back some delicious summer salads. We start off with one of our favourites that's loaded with vitamins and antioxidants from delicious ingredients such as pomegranates, walnuts and figs. 
Roast chilli butternut and fig salad

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 4 servings

•Half a medium butternut, cubed
•Half a cup pomegranate seeds
•4 fresh figs
•1 bag rocket and spinach salad mix
•60g goats cheese
•Half a cup walnuts
•Chili flakes ( optional)
•Salt and pepper to taste
•Olive oil


1.Chop butternut into small chunks, sprinkle with salt and pepper (and chillies if using). Place on baking tray and dry roast at 180 degrees for 30 min, or until soft.
2.Remove from oven and cover lightly with olive oil.
3.In the meantime, wash rocket and spinach salad and place in salad bowl.
4.Slice figs into 5ths and add to bowl.
5.Add pomegranate seeds and walnuts.
6.When butternut is read and cooled, add to salad.
7.Crumble the goats cheese on top.
8.Finally, when ready to serve, drizzle with olive oil.

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