Biltong and blue cheese salad

4 servings Prep: 10 mins, Cooking: 10 mins
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A super salad topped with candied pecan nuts.

By Food24 March 04 2014
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Ingredients (10)

80 g rocket
80 g lettuce
1 cucumber — strips
350 g beetroot — grated
2 carrots — strips
400 g biltong — sliced
80 g blue cheese
100 g pecan nuts
5 Tbs sugar
micro greens — or sprouts, to garnish
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For the candied pecans, heat your sugar over medium heat until melted.  Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
Melted sugar is hot, so be careful!

When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.

 So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. 

Garnish if you like.

Recipe reprinted with permission of Anina’sRecipes. To see more recipes, click here.

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