What an awesome start to my day! We really do live in an amazing part of the world. Its not everyday you can wake up to the sound of hippos outside your window. Was up at 5:15 to head back from Zululand where we had spent the weekend celebrating the life of Lawrence Anthony. It has been a year since he passed away and we had a very special get together with family, staff and close friends at Thula Thula Game Reserve.
We had a spit braai in the evening and I made a salad that seemed to go down rather well, even the guys enjoyed this one. There were a few ingredients I couldn’t eat, but you just avoid them, i.e. bacon and peanut brittle.
Slow baked butternut salad topped with Peanut brittle, bacon and blue cheese – dressed with an orange and ginger drizzle
2 packs of already peeled and cut butternut.
Combine the following spices and olive oil and rub into the butternut slices:
- 1/4 teaspoon cinnamon
- ¼ teaspoon dried ginger
- 1 teaspoon cumin powder
- ½ teaspoon dried chilli flakes
- ¼ teaspoon salt
- 50ml olive oil
Pre-heat the oven to 180’C. Spread the slices on a large baking tray and bake until just tender, then turn the oven down to 140’C and leave in the oven until the slices become slightly charred, caramelized and chewy. Remove from oven and set aside.
Combine the following ingredients, place on the stove on low-medium heat and allow to reduce by half.
- Juice of 2 oranges
- Zest of one orange sliced into tiny julienne strips (can fine grate as well)
- 2 teaspoons crushed/grated ginger
- 2 teaspoons soft brown sugar
- 1 teaspoon honey
- 125g bacon rashers fried until very crispy – then broken roughly
- Wild baby rocket or rocket and baby spinach mix
- Chunks of soft creamy blue cheese (I used the woolies Cranberry Blue Cheese)
- Large handful peanut brittle smashed
Place the wild baby rocket on a flat large platter, arrange the butternut slices, drizzle the orange ginger dressing over the butternut slices. Scatter the crispy bacon, cheese and finally dust with the crushed peanut brittle.