zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Butternut Squash, Pecan and Feta Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Butternut Squash, Pecan and Feta Salad

    Pumpkins and squashes are popular in South Africa and are great for a braai – when they caramelise, they become sweet and more intense in flavour. The saltiness of a crumbly Feta and the crunch of the nuts provide excellent contrasts.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4 as a main course or 6 as a side dish

    Ingredients

    • 1 Butternut squash
    • 3 tbsp Olive oil
    • 50g Mixed salad leaves
    • A pinch Cayenne pepper
    • ½ Small orange, juice
    • 40g Pecans
    • 150g Feta, roughly crumbled

    Method

    1. Preheat the barbecue well in advance.
    2. Cut the squash into 1cm slices and deseed. Toss in 1½ tbsp olive oil and season. Cook on a rack over medium coals with a moderate layer of ash for 4–5 minutes on each side, until tender all the way through.
    3. Arrange the salad leaves on plates. Add the cooked squash on top and sprinkle with the cayenne pepper. Squeeze over the orange juice and drizzle with the remaining olive oil.
    4. Gently fold in the pecans and Feta and check the seasoning before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary