spinach Archives

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Mushroom recipes

Potato-and-leek rosti with spinach foam

15 minutes

Lasagne recipes

Pap lasagne

45 minutes

Grilled butternut salad

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus pickling time

Cooking Time 15 minutes

Ingredients

1 medium-sized butternut
Olive oil, for coating
Sea salt, to taste
2 medium-sized, beetroot
30 g flaked almonds
30 g sesame seeds
30 g sunflower seeds
250 g English spinach
1 x 300 g butter lettuce, pillowpack
For the pickling liquid, mix
190 ml red wine vinegar
2 1/2 T sugar
1 red chilli, finely diced
For the sweet chilli-and-ginger dressing:
125 g sugar
250 ml water
2 t red chilli, chopped
2 t ginger, chopped
1/2 lemon, sliced
250 ml canola oil
Sea salt and freshly ground black pepper, to taste
For the cheese balls:
4 T milk
75 g Camembert
75 g blue cheese
75 g white cheddar
1 1/2 T flour, plus extra for dusting
1 free-range egg, beaten
800 g breadcrumbs
Canola oil, for deep frying

Method

Peel the butternut and cut into small batons about 1 x 3 cm thick.

Coat with olive oil, place in a hot pan and fry for 2 minutes on each side. Season with salt and allow to cool. Peel and grate the beetroot and place in the pickling liquid for at least 1 hour, or overnight.

Lightly toast the almonds and seeds in a dry pan over a low heat. Wash the spinach and lettuce, drain any excess water and mix together.

Mix with the sweet chilli dressing, divide between bowls and top with the beetroot, scatter over the butternut, almonds and seeds. Top with 3 cheese balls per person.

To make the sweet chilli-and-ginger dressing, dissolve the sugar in the water, then add the chilli.

Place the sugar water in a saucepan, add the ginger and lemon, then heat until it reaches a syrupy consistency. Blend and strain, then allow to cool. Once cooled, slowly whisk in the oil and season to taste.

To make the cheese balls, heat the milk and cheeses in a saucepan over a medium heat until the cheese has melted. Add the flour and cook until a soft dough forms and pulls away from the sides of the saucepan.

Allow to cool, roll into balls, dust in flour, then dip into the egg and breadcrumbs.

Deep-fry until golden brown

RELATED STORY:

Read more about chef Gary Richardson from The Stables restaurant on the Vergelegen wine estate who created this salad.

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Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Spinach quinoa with chickpeas, seeds and feta

Spinach-and-mushroom bake

Potato-and-leek rosti with spinach foam

Pap lasagne

Grilled butternut salad

Grilled butternut salad

Ingredients

Method