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Caramelised butternut-and-beetroot salad

40 minutes

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30 minutes

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Abi’s squeaky Greek salad

Name: Caramelised butternut-and-beetroot salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: butternut, sliced skin and seeds intact 1,Woolworths baby beetroot, washed and quartered 650g,garlic cloves, crushed 5,olive oil 2T,sea salt and freshly ground black pepper, to taste ,watercress 40g,spring onions, chopped 3,For the cauliflower couscous: ,Woolworths cauliflower couscous 380g,olive oil 2T,sea salt and freshly ground black pepper, to taste ,For the lemon dressing, whisk: ,olive oil 2-3T,lemon, zested and juiced 1,Dijon mustard 2t,salt, to taste

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 punnet Woolworths exotic tomatoes, halved
1 cucumber, peeled and sliced
Woolworths pickled red onion, sliced, to taste
4 - 5 pea shoots
1 packet olives
Fresh peas, blanched, to taste
Woolworths frozen edamame beans, blanched and podded, to taste
1 block halloumi cheese, sliced horizontally
Olive oil, for drizzling
Lemon juice, for drizzing
Sea salt and freshly ground pepper, to taste

Method

Layer a variety of sliced and halved Woolworths exotic tomatoes on a platter with peeled, sliced cucumber and Woolworths pickled red onion.

Scatter over pea shoots, olives, blanched fresh peas, Woolworths frozen edamame beans.

Slice a block of halloumi in half horizontally and fry on both sides in olive oil until golden.

Drizzle with lemon juice, extra virgin olive oil and season.

Eat while the cheese is hot and squeaky.

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