A little Spring salad

Salad

It had occurred to me that I haven’t posted a single recipe. For all my food loving proclamations , surely a little mix up is needed.

I had some extra time on my hands today and decided to do a special starter and this is the result.

Roast vegetable salad with goat’s cheese croquettes and a yoghurt and lemon dressing

Dressing
1/2 cup plain bulgarian yoghurt

1/2 cup olive oil (something fruity. I used a local one from Kloovenberg Estate)

1 tbsp capers

1 tbsp honey

1 tbsp sugar

Zest of one large lemon

Juice of one large lemon

50ml white wine vinegar

Blitz the yoghurt, capers, lemon zest, honey and sugar together until fine. While blending or whisking, slowly add the olive oil and lastly the lemon juice and vinegar.

1 medium butternut, cut into small cubes

Melted butter (enough to lightly coat butternut)

Salt and black pepper

Preheat oven to 200 degrees Celsius. Toss the butternut in the butter. Season well with salt and black pepper. Place on a baking sheet and cover with tin foil. Put in oven and cook till tender, but firm. Cooking time will depend on the size of your cubes. Start checking them after 10 minutes.

3 Large beetroot (1/2 per person)

Oil

Salt and pepper

Use oven at 200 degrees Celsius. Rub beetroot with oil and season. Wrap in tin foil and roast until just tender. Allow to cool slightly. Take a clean cloth and rub off the skin. Slice thinly.
Cherry Tomatoes
Olive oil (enough to lightly coat tomatoes)

Flaky sea salt

Black pepper

Oregano

Turn oven down to 160 degree Celsius. Slice tomatoes in half. Gently toss in olive oil, season and sprinkle lightly with oregano. Put on a baking sheet and put in the oven, uncovered. Allow to cook until tomatoes are soft and slightly wrinkled.

Goat’s Cheese Croquette
1 log of chevin cheese (enough for 4 people)

1/2 cup poppy seeds

1 cup bread crumbs (I used Panko)

1 egg, beaten

1/2 cup flour, seasoned with salt and fine pepper

Oil for deep frying

Divide cheese into equal size balls. Rolls in the poppy seeds to form a crust. Next, dip the balls in the beaten egg, then the flour and lastly the bread crumbs. Chill. Fry until golden brown. Use immediately

Baby butter lettuce, lightly dressed with Yoghurt and lemon dressing.

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