EAT THIS NOT THAT

Serve this salad at a braai in place of the usual pasta salad.

LOSE IT! - - Contents - BY: JUS­TINE KIGGEN

Re­place pasta salad with this de­li­cious veg salad

BRUSSELS SPROUTS, ROAST PUMP­KIN & FEN­NEL SALAD WITH A CREAMY DRESS­ING SERVES 4

• 300g pump­kin, cut into medium size cubes • 1 tbsp co­conut oil • fresh rose­mary sprigs • Hi­malayan salt and freshly ground black pep­per

FOR THE DRESS­ING

• ¼ cup but­ter­milk • ½ cup dou­ble cream yo­ghurt • 1 clove garlic, crushed • 5g co­rian­der, chopped • 5g chives, chopped • 2 tsp xyl­i­tol • squeeze of fresh le­mon juice

• 300g Brussels sprouts, shred­ded • 2 fen­nel bulbs, finely sliced • 50g pecan nuts, toasted • 100g ba­con, cooked and chopped • Hi­malayan salt and freshly ground

black pep­per

1. Pre­heat the oven to 200°C. Place the pump­kin on a bak­ing tray, dot with co­conut oil and sprigs of rose­mary, sea­son well. Roast for 20–30 min­utes or un­til golden and cooked through. Re­move and set aside to cool.

2. For the dress­ing: Place all the in­gre­di­ents in a blender and blitz to com­bine, sea­son.

3. Place the re­main­ing in­gre­di­ents in a bowl with the pump­kin. Pour over the dress­ing and toss to­gether.

4. Place the salad in the fridge for 30 min­utes to al­low the flavours to de­velop.

5. To serve: Serve at room tem­per­a­ture.

EAT THIS

veg salad with creamy

dress­ing NOT THAT

pasta salad

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