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VERSATILE VEGETABLES – RECIPE FOR BUTTERNUT, GINGER AND CORIANDER SALAD

VERSATILE VEGETABLES – RECIPE FOR BUTTERNUT, GINGER AND CORIANDER SALAD

During November we hosted two cooking classes focusing on using vegetables in a way that is innovative and delicious. Use fresh and seasonal vegetables and herbs and be creative in the way you use them – they can be very versatile and utterly yummy!

Chef Pieter shares this recipe for a butternut, ginger and coriander salad – healthy and refreshing for the summer months ahead and so beautiful on the table! Do serve it with our 2013 Culinaria Pinot Noir Chardonnay!

BUTTERNUT, GINGER AND CORIANDER SALAD

INGREDIENTS

Serves 4

  • 1 medium butternut
  • Olive oil
  • Salt and pepper
  • 1 tablespoon sumac
  • 2 tablespoons pickled ginger, chopped
  • A squeeze of lemon juice
  • ½ bunch fresh coriander
  • ½ red onion, thinly sliced
  • Malden salt
  • Beetroot and yoghurt dressing (see recipe below)
  • 2 tablespoons flaked almonds, toasted
  • 1 tablespoon mixed sesame seeds, toasted
  • Japanese mayonnaise (optional)

 METHOD

Preheat oven to 200 °C.

Cut the butternut in half down the length and scoop out the seeds, using a spoon.

Drizzle with olive oil and season with salt, pepper and sumac.

Place in the oven and roast for 20 – 30 minutes or until the flesh becomes tender.

Once cooked, remove from the oven and allow to cool.

Keeping the skin on, cut the butternut into rough chunks and dress with the pickled ginger, lemon juice, coriander, red onion and Malden salt.

Arrange the butternut on a platter and garnish with the beetroot dressing, almonds, sesame seeds and Japanese mayonnaise.

Serve at room temperature.

For the beetroot dressing:

  • 3 large beetroot
  • 2 cm fresh ginger
  • 500 ml plain yoghurt
  • Juice of one lemon
  • Salt and pepper
  • Fresh coriander, chopped

Bring a pot of water to the boil and cook the beetroot until tender. Remove from the hot water; transfer into ice water to cool down, then remove the skins.

In a blender, grate the beetroot and ginger, then add the yoghurt. Blend together until a puree consistency is formed. Add the lemon juice and season to taste with salt and pepper.

Pour into a large bowl and fold in the chopped coriander.

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