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
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.
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!