Delicious autumn salad

Deur Barbara Joubert, SARIE KOS Herfs 2009

Delicious autumn salad Foto’s: Micky Hoyle Galery

This salad is filling enough to be served as a main course, and it’s beautifully colourful

  • 500 g butternut, cubed
  • 30 g olive oil
  • 180 g thin green beans
  • 2 large red onions, quartered
  • 4 baby marrows, thinly sliced lengthwise
  • 1 aubergine, sliced
  • fresh rocket
  • fresh basil
  • salt and freshly ground black pepper to taste

Preheat oven to 200 °C. Put butternut in an oven dish. Drizzle with olive oil and season with salt and black pepper. Roast until the butternut is soft. Take out and allow to cool. Dunk beans in boiling water for about 4 minutes. Remove and drain. Pour a little olive oil over the onions, baby marrows and aubergine. Heat a griddle pan. Fry the onions, baby marrows and aubergine on both sides until soft. Put fresh rocket on a serving plate and arrange vegetables on top. Sprinkle fresh basil on top. Serve with olive oil.

  • Assistent Lynnae Janse van Rensburg

Verwante artikels

Web Development by FormFunction