Mick and Sally Haigh and Wendy Winthrop are the co-founders and cooks at Café Bloom in Mooi River – and winners of the Eat Out Best Country-Style Restaurant Award 2014.
Here’s one of their salads – wholesome, substantial and perfect for the holidays because it’s so easy to pull off. For their 2015 food-travel wish list see the January 2015 issue of Getaway magazine.
This is a great basic salad to which one can add a favourite ingredient ie. a cheese or toasted nuts, dried fruit or cured meats.
Salad ingredients
- 1 medium butternut
- 1 onion
- 4 tbsp good olive oil
- 1 cup butterbeans, precooked
- 2 tbsp ground ginger
- 4 tbsp good honey
- 100g fresh coriander
- Grated zest and juice of one lemon
- Salt and pepper
Cooking instructions
- Peel and chop butternut into wedges, dice onion into small pieces, roast together in olive oil at 108C until tender.
- Add butterbeans and all remaining ingredients except coriander.
- Stir through to blend flavours, and return to the oven to crisp for about 10 minutes at 200C.
- Remove from the oven and allow to cool.
Display on your favourite platter and dress with fresh coriander.
