Filled with everything salad

A perfect salad for a lazy Sunday braai.
 

Recipe from: 9/1/2009 12:00:00 AM

 
 

Ingredients

 
  • 1
    bag of baby leaves
  • 1
    bag rocket
  • 1
    cucumber
  • 2
    avocados
  • 1
    packet sugar snap peas
  • 1
    packet mange tout
  • 1
    punnet baby rosa tomatoes
  • 1/2
    small red onion
  • 1
    log of goats cheese
  • 1
    orange
  • 1
    packet mixed sprouts
  • Caramelised nuts:
  • 1
    packet slithered almonds
  • 1
    Tbs
    T castor sugar
  • 1
    Tbs
    butter
Servings: Change Serving
 
 

Method

 
Blanche the mange tout and the sugar snaps in boiling water for 2 minutes, drain and place in cold water.
Toss the baby tomatoes in a pan with some olive oil and sugar until the skins split and set aside.
Place all the leaves on a platter and slice the cucumber over the top. Place the cooled peas over the top.
Slice the red onion very thinly and spread over the top. Peel and segment the orange and place at intervals in the salad.
The tomatoes go next , followed by the avocados and goats cheese which must be crumbled and then the sprouts.
To caramelize the nuts, place the butter and the sugar in a small pan on the stove and let it melt.
As soon as the butter has melted, add the almonds as they need to brown as well. Stir all the time and make sure the nuts do not burn. The sugar will melt into the butter and form a sort of grainy caramel over the nuts. When it is golden, turn out onto some greaseproof paper and let them cool.
Sprinkle the nuts over the salad and serve.
 

Read more on: shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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