Ingredients
- 1 medium-sized butternut, cut into thin wedges (leave skin and seeds intact)
- 1 tbsp (15 ml) olive oil
- freshly ground salt and pepper to taste
- 1 tbsp (15 ml) coriander seeds
- 100 g chevin log (goats cheese)
- 100 g thinly sliced beef biltong
- 8 preserved green figs, halved
- 1 small red onion, thinly sliced
- 100 g baby spinach
- 3 tbsp (45 ml) pumpkin seeds
- 2 tbsp (30 ml) sunflower seeds
- 3 tbsp (45 ml) preserved fig syrup
- 1 tbsp (15 ml) extra virgin olive oil
Instructions
- Recipe adapted from: crushmag-online.com
- Prepare the braai for direct grilling at 200 °C.
- Place the butternut shards onto a vegetable grilling basket, rub with olive oil and season well.
- Braai for ± 40 minutes or until tender and charred. Tear into smaller pieces.
- Toast the coriander seeds in a dry frying pan over a medium heat.
- Once toasted, use a pestle and mortar to crush.
- Coat the chevin well with crushed coriander seeds, then slice into bite size pieces.
- Arrange the butternut, chevin, biltong, figs, and sliced red onion on a bed of baby spinach.
- Sprinkle with the seeds and drizzle with fig syrup and olive oil.
- Delicious served with homemade beer bread.
- Preparation Time: 10 Minutes
- Braai Time: 40 Minutes
- Total Time: 50 Minutes
- Serves: 6-Jan
- Skill Level: Easy
- Cooking Method: Direct
- Braai Temperature: 200°C
- Equipment: Original Grill Basket Medium, Precision Grill Spatula
What Do You Need? Recommened Tools
Original Grill Basket Medium
R249.00
Precision Grill Spatula
R529.00
