Cafe Bloom's Roast Butternut and Ginger Butterbean Salad

Cafe Bloom's Roast Butternut and Ginger Butterbean Salad / Howick Hospice Recipe Book : FEAST THE MIDLANDS (p)

Jackie Cameron
“The fresh roasted butternut and ginger butterbean salad from Café Bloom looks like I want more. Don’t forget that Café Bloom won the ‘Best Country Restaurant’ in South Africa, voted by EATOUT. That is something to celebrate!”
— Jackie Cameron

Roast Butternut and Ginger Butterbean Salad

Ingredients:

  • 1 medium Butternut
  • 1 onion
  • 4 tablespoons good olive oil
  • 1 cup butterbeans
  • 2 tablespoons ground ginger
  • 4 tablespoons good honey
  • Grated zest and juice of a lemon
  • Salt and pepper
  • 100g fresh coriander

Method:

  1. Peel and chop butternut into wedges, dice onion into small pieces, roast together in olive oil at 180'c till tender.
  2. Add pre-cooked soft butter beans and all remaining ingredients,stir through well to blend flavours, except fresh coriander, and return to oven to crisp for about 10 minutes at 200'c.
  3. Remove from oven and cool a little, display on your favorite platter and dress with fresh coriander.
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