BUTTERNUT AND GRANADILLA SALAD / POTATO BUTTERNUT BAKE
Butternut is always popular and there is such an abundance of it at the moment. This butternut salad is one of these quick and easy dishes to make. The flavor sets in if the salad is prepared at least 2 hours earlier. It is fruity, delicious and healthy and will keep everyone guessing as to what they are eating.
BUTTERNUT AND GRANADILLA SALAD
1 head lettuce leaves separated
1 ( 1 kg) uncooked butternut, peeled and coarsely grated
125 ml granadilla juice or pulp
60 ml orange juice
125 ml raisins
60 ml pecan nuts coarsely chopped
5 ml honey ( optional)
extra pecan nuts for garnishing
Lightly combine all the ingredients except for the lettuce leaves.
Arrange the lettuce leaves on a salad platter. Spoon the butternut mixture on top of the lettuce leaves.
Garnish with extra chopped nuts if preferred.
I have tried many potato bake recipes over the years and this combination is one of my favourite – the addition of the chillies gives the dish an interesting twist.
POTATO BUTTERNUT BAKE
4 medium potatoes
1 small butternut
1 tsp. salt
1 ½ green chillies – chopped
1 cup milk
½ pkt white onion soup (30 gr)
250 ml fresh cream
Peel potatoes and butternut. Cut into thick slices.
Lightly grease a baking dish.
Layer the potato and butternut alternately.
Sprinkle the soup powder over this.
Add salt and chopped green chillies to milk and pour over the potato and butternut mixture.
Lastly pour the fresh cream to cover the whole dish.
Bake for approximately 40 minutes or until the potatoes and butternut is cooked.