Recipe: Butternut, beetroot, rocket and pine nut salad

I love summer and all the fresh flavours it brings and the inspiration it gives me to come up with new dishes. Barbecuing is a pleasure as it involves several elements to pull together a great meal. And salads are an important part of that.

So when I cooked lamb sosaties (see previous post) I had to come up with some delicious accompaniments. Here’s what we feasted on.

Beetroot, butternut, rocket and pine nut salad

Serves 4

beetroot

Vibrant colours and great textures and flavours all served with love

500g peeled, diced butternut

200g cooked beetroot, diced

1 packet of rocket

4 tbsps of pine nuts

For the dressing

Half a cup of red wine vinegar

1 cup of olive oil

A few drops of balsamic vinegar

Roast the diced butternut in the oven at 180C for about 20 minutes in a little olive oil until soft and slightly browned. Remove, and leave to cool.

Fry the pine nuts in a dry pan for a few minutes. Keep a careful eye on them as they tend to burn easily. Remove from the heat and allow to cool.

Make the dressing by mixing together the three ingredients.

Assemble all your salad ingredients, pour the dressing over and you’re ready to eat.

Cucumber with yogurt and fresh mint

This lovely, refreshing side dish is perfect with the richness of the lamb and the marinade. And it takes minutes to make.

Serves 4

cucumber

The perfect, refreshing accompaniment to lamb

250ml plain Greek yogurt

Half a cucumber, diced

A large handful of fresh mint, chopped

Mix all the ingredients together and serve.

Happy summer eating!

5 comments

  1. Sara Teiger says:

    Liking the look of that salad a lot. As a vegan, BBQs tend to be all about the peripheral stuff for me. And with peripherals like that, who needs meat?

  2. Sandy Cadiz-Smith says:

    Thank you Sarah. It is a really lovely combination, give it a try and let me know what you think. Do you eat fish? I’m going to be doing something fishy on the barbecue soon.

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