Sage and Feta Salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 1 small butternut, halved, pitted and thinly sliced
- 5 Tbsp olive oil, to drizzle
- coarse salt & freshly ground white pepper
- 1 cup sunflower oil
- 1 sprig sage leaves
- 55 g granulated sugar
- 1/2 cup cold water
- 2 cups raspberries, roughly mashed
- 45 ml red wine vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Preheat the oven to 180°C.
Place the butternut slices on a baking tray and drizzle with the olive oil. Season to taste. Roast in the oven for about 10 minutes, or until soft on the inside and crisp on the outside.
Meanwhile, heat the sunflower oil in a saucepan over a high heat and deep-fry the sage leaves for a few seconds, or until crisp and vibrant green in colour. Drain on kitchen paper.
Arrange the butternut slices on a platter and scatter over the fried sage leaves and crumbled feta. Drizzle with the raspberry vinaigrette and serve immediately.
To make the vinaigrette:
In a saucepan over a low heat, combine the sugar, water and raspberries.
Cook gently until the raspberries have softened, then set aside to cool. Once cool, whisk in the vinegar.