Name: Marinated butternut and corn salad with seafood platter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 2.00 garlic cloves, crushed; 30.00 ml lemon juice; 150.00 ml wine white; 100.00 ml oil; 20.00 ml fresh coriander chopped; 250.00 g button mushrooms trimmed; 1.00 butternut large, peeled and cubed; 2.00 garlic cloves, crushed; 150.00 ml wine white; 50.00 ml oil; 1.00 fresh chillies chopped; 400.00 g prawns deveined, shelled; mussels and snoek, cooked to serve

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Ingredients (13)

2.00	garlic — cloves, crushed
30.00 ml	lemon juice
150.00 ml	wine — white
100.00 ml	oil
20.00 ml	fresh coriander — chopped
250.00 g	button mushrooms — trimmed
1.00	butternut — large, peeled and cubed

SEAFOOD PLATTER

2.00	garlic — cloves, crushed
150.00 ml	wine — white
50.00 ml	oil
1.00	fresh chillies — chopped
400.00 g	prawns — deveined, shelled
	mussels — and snoek, cooked to serve

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Method:

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.