Marinated butternut and corn salad with seafood platter


Ingredients 14
Servings 5
Time 20 minutes

Ingredients

  • 2
    cloves garlic, crushed
  • 30
    ml
    lemon juice
  • 150
    ml
    white wine
  • 100
    ml
    oil
  • 20
    ml
    freshly chopped coriander
  • 250
    g
    fresh button mushrooms, trimmed
  • 1
    large butternut, peeled and cubed
  • SEAFOOD PLATTER
  • 2
    cloves garlic, crushed
  • 150
    ml
    white wine
  • 50
    ml
    oil
  • 1
    fresh chilli, chopped
  • 400
    g
    prawns, peeled and cleaned
  • cooked mussels and snoek, to serve
 

Method

1 hour
 
1. Salad: Mix garlic, lemon juice, wine and 80 ml oil and herbs together. Pour over mushrooms and corn and set aside to marinate. 2. Meanwhile, place butternut cubes onto a baking tray and brush with remaining oil. Roast in preheated 200 ºC oven for 30 minutes or until tender. Turn once during cooking. Allow to cool completely, then mix gently into the marinated vegetables. Marinate for a further 15 minutes, then serve as an accompaniment to the seafood platter. 3. Seafood: Mix garlic, wine, oil and chilli together and pour over prawns. Marinate for 30 minutes, then grill or fry prawns until cooked. Serve on a platter with cooks mussels and snoek.
 

Read more on: roast  |  grill
 

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