Butternut, 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
- 2 Tbsp Extra virgin olive oil
- black pepper, ground
- a pinch sea salt, plus extra to taste
- 3 1/2 cups sunflower oil
- 1 x 20 g sage leaves
- 2 rounds feta, for sprinkling
- 100g granulated sugar
- 125ml cold water
- 500ml raspberries, roughly mashed
- 1 cup red wine vinegar, to serve
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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.
- To make the vinaigrette, combine the sugar, water and raspberries in a saucepan over a low heat. Cook gently until the raspberries have softened, then set aside to cool. Once cool, whisk in the vinegar.
- 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.
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