Name: Super mielie salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: sweetcorn, boiled 4cobs,baby corn 135 g,sweetcorn in brine, drained 1 x 340 g can,cake flour 150 g,Spanish smoked paprika 1 t,vegetable seasoning 1 t,fresh coriander, chopped 10 g,garlic, finely chopped 3 cloves,large free-range eggs 2,vegetable oil, for frying ,popcorn, popped 100 g,rosemary a few sprigs, finely chopped ,salt, to taste ,Woolworths petite herbs 1 x 60 g punnet,For the dressing, blend: ,cream-style sweet corn 1 x 420 g can,cottage cheese 60 g,fresh thyme 5 g,honey 1 T,sea salt and freshly ground black pepper, to taste

Home
recipe-guide
Salad recipes

Salad recipes

Super mielie salad

25 minutes

Dressing recipes

Green salad with tahini dressing

Salad recipes

Lentil salad

Chicken recipes

Carb-conscious chicken salad

15 minutes

Burger recipes

Lamb burger salad

20 minutes

Beetroot recipes

Beetroot, red bean and tuna salad

15 minutes

Great value

Warm orzo salad

15 minutes

Chicken recipes

Crunchy chicken salad

Potato recipes

Bashed potato salad

15 minutes

Pork recipes

Caesar salad

10 minutes

Coleslaw recipes

Crunchy no-raisin coleslaw

Beetroot recipes

Caramelised butternut-and-beetroot salad

40 minutes

Caramelised butternut-and-beetroot salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 butternut, sliced skin and seeds intact
650 g Woolworths baby beetroot, washed and quartered
5 garlic cloves, crushed
2 T olive oil
sea salt and freshly ground black pepper, to taste
40 g watercress
3 spring onions, chopped

For the cauliflower couscous:

380 g Woolworths cauliflower couscous
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the lemon dressing, whisk:

2-3 T olive oil
1 lemon, zested and juiced
2 t Dijon mustard
salt, to taste

Method

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Super mielie salad

Green salad with tahini dressing

Lentil salad

Carb-conscious chicken salad

Lamb burger salad

Beetroot, red bean and tuna salad

Warm orzo salad

Crunchy chicken salad

Bashed potato salad

Caesar salad

Crunchy no-raisin coleslaw

Caramelised butternut-and-beetroot salad

Caramelised butternut-and-beetroot salad

Ingredients

Method