salad
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Spring salad

Recipe from: 1 September 2010
Preparation time: 15 mins
Cooking time: 3 mins
 
A fresh salad with gorgeous crunchy nuts. Serve with warm crusty bread.
 
 
 

Ingredients

 
  • Feta cheese
  • Avocado
  • Baby tomatoes
  • Beetroot sprouts
  • For the caremelised almonds:
  • Slivered/flaked almonds
  • 150
    g
    butter
  • 2
    Tbs
    castor sugar
 
 

Method

 
Chop up salad ingredients.
Assemble salad, excluding the almonds.

Caremelised almonds:
Put butter in a small frying pan, let it melt, add castor sugar and then the slivered almonds/flaked almonds.
Stir constantly and remove onto some greaseproof paper when the almonds are golden.
Let it cool.
Break it up over your salad.

Reprinted with permission of Chef Caro.
To visit Chef Caro’s blog, click here.

 

 

NEXT ON FOOD24X

Chicken and pork cassoulet

2014-04-24 10:39
 
 

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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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