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Three-bean salad with braaied leeks

35 minutes

Fish recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Butternut recipes

Brûléed butternut

Name: Three-bean salad with braaied leeks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4 serving
Cuisine: Side Servings
Ingredients: Woolworths leeks 2 x 300 g packs,olive oil 2 T,sea salt, to taste ,freshly ground black pepper, to taste ,lemon, zested 1,thyme 10 g,garlic 2 cloves,Woolworths three-bean mix, drained and rinsed 1 x 400 g can,red chilli, chopped, for serving ,For the dressing: ,Dijon mustard 2 t,anchovies (or to taste) 2 - 3,red wine vinegar 2 T,olive oil 4 T,mint, thinly sliced mint 5 g

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35–40 minutes

Ingredients

2 medium butternuts, halved, seeded and scored
1⁄2 cup balsamic vinegar
100 g brown sugar
salt, to taste
4 T canola oil

Method

1. Preheat the oven to 190°C. Rub the butternut with half the balsamic vinegar, half the sugar and the salt. Place on a baking tray, skin-side down, and roast for 35–40 minutes, or until cooked through.

2. Sprinkle the remaining sugar on the surface of the butternut and, using a blowtorch, caramelise the sugar until completely melted. Once the sugar cools slightly it will form a crunchy layer.

Cook's note: If you don’t have a blowtorch, place the butternut under your oven’s grill. Keep an eye on it so that the sugar doesn’t burn. Drench with the remaining balsamic vinegar and serve immediately.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

This is a test recipe

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