Name: Winter citrus salad
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: red sorghum 200g,sea salt and freshly ground black pepper, to taste ,butternuts 2,carrots, peeled 500g medium,Woolworths South African Feta cheese with black pepper 160g,Easy to Peel ClemenGold® Mandarins, peeled and sliced 3,rocket 40g,For the dressing: ,olive oil 6T,white balsamic condiment 1T,smooth apricot jam 2T,Juice and zest of 1 Easy to Peel ClemenGold® Mandarin ,ground cumin 1t,chilli flakes (optional, to taste) 1t

Butternut recipes

Winter citrus salad

1 hour

Focaccia pizza with caramelised fennel and quick pickle

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 1 hour’s rising time

Cooking Time 35 minutes

Ingredients

For the caramelised fennel:

1 T olive oil
1 fennel bulb, finely sliced
4 clove garlic, crushed
1 T vinegar
1 T sugar
sea salt and freshly ground black pepper, to taste

For the dough:

300 g cake wheat flour
10 g yeast
1 t salt
1 cup lukewarm water
2 t honey
4 T olive oil
160 g Woolworths South African Feta cheese with black pepper

For the quick pickle:

165 g baby marrows
2 T white wine vinegar
1 T Easy to Peel ClemenGold® Mandarins, juiced
2 T water
1 t sugar

For serving:

2 Easy to Peel ClemenGold® Mandarins, peeled and sliced
40 g rocket

Method

1. Heat the oil in a small pan add the fennel. Sauté for 3–4 minutes over a medium to high heat. Add the garlic, vinegar, sugar and season to taste. Cook for a further 4 minutes and set aside.

2. To make the dough, mix the flour, yeast and salt. Make a well in the middle. Mix the warm water, honey and 2 T olive oil and slowly pour into the well, whisking with a fork until the dough comes together. Mix with your hands to form a ball, then place into a large, greased mixing bowl and cover with clingwrap. Allow to rise in a warm place until doubled in size. Grease a baking tray, then stretch and pull the dough until it fits into the pan.

3. Lightly oil your fingertips and dimple the dough. Push the garlicky fennel and feta into the dough, drizzle over the remaining olive oil and sprinkle generously with salt. Bake at 220ºC for 20 minutes.

4. Meanwhile, make the pickle. Thinly slice the baby marrows into ribbons. Mix the remaining pickle ingredients and toss with the baby marrow. Allow to stand for 10–15 minutes. Serve the focaccia hot out the oven and top with the marinated baby marrows, ClemenGolds and rocket.

Cost per serving : R47.17

Find more great value recipes here.

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

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