Biltong and blue cheese salad
|1||cucumber — strips|
|350 g||beetroot — grated|
|2||carrots — strips|
|400 g||biltong — sliced|
|80 g||blue cheese|
|100 g||pecan nuts|
|micro greens — or sprouts, to garnish|
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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