Salad dressing:Mix all the ingredients together and season to taste.Salad:Preheat the oven to 200 °C.Place butternut and beetroot on a baking tray and pour a third of the salad dressing over. Roast for 30-40 minutes or until cooked.Arrange salad leaves on a large salad platter or individual plates. Place butternut and beetroot on top and sprinkle the spring onions, cheese and dukkah over.Serve immediately with the remaining salad dressing. The salad is delicious warm or at room temperature.Tips:Use feta, pecorino or ricotta cheese instead of the goats’ cheese.Substitute the dukkah with chopped nuts of your choice or a mixture of nuts and seeds, for example sesame and sunflower seeds.To keep salad delicious and fresh on a hot summer’s day, crumple up a large piece of baking paper. Wet it under running water. Squeeze out the excess water and place it directly on top of the salad. The paper will dry out, but the salad won’t. If the paper dries out too much, wet it again.Recipe reprinted with permission of Heleen Meyer.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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