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Friday, 3 June 2016

Butternut Salad with Savoury Muesli and Walnut Crumble









This vibrant healthy salad is a meal in a bowl ,
My small obsession with the possibilities of using muesli in a savoury way continues! It does need to be a crunchy and only very lightly sweetened muesli so I have used organic Purebread Wild Oats muesli again.
Tio Pablo Red Chilpotle salt is another favourite of mine. This complex spicy Mexican salty condiment includes such ingredients as chilpotle, annatto seed, coriander. lime and juniper berries
The Kashmiri chilli powder is much milder than most. If you use another kind of chilli powder use much less or you can leave it out altogether.

Topping
 1/4 cup of Purebread wild oats muesli.
1/4 cup of walnuts
1/2 teaspoon of Tio Pablo Red Chipotle Salt

Method:
Briefly toast the walnuts and muesli in a dry frypan.
Stir in the  Tio Pablo Red Chilpotle salt.

Salad:
500 gm of butternut (peeled and sliced)
2 tablespoons of olive oil
1/2-1 teaspoon if kashmiri chilli powder
Freshly ground salt to taste
A handful of chopped coriander/flat leaved parsley
A small tub of ricotta cheese

Toss the butternut in the olive oil and kashmiri chili powder. Add a little salt.
Roast for about 20 minutes until done at 200 degrees C
Put in a shallow salad bowl .
Leave to cool a little before tossing plenty of chopped coriande/parsley  through the butternut.
Top with small dollops of ricotta and the muesli and walnut sprinkles



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