When the weather calls for cool, easy food, this roasted veggie salad from renowned South African chef Reuben Riffel delivers all the smoky, sweet and hearty flavours we crave. Perfect as a side for a braai or even as a main, this salad packs enough flavour and texture to stand on its own, making it an ideal go-to for lunches or dinners during the warmer months.
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“Many vegetables benefit from fire cooking, but none more so than butternut and beetroot,” explains Reuben Riffel. “This salad is great even without the roasted vegetables, but the sweet smokiness of these two cooked over the coals takes it to another level. Paired with a tangy yoghurt dressing, they’re the perfect combination for a substantial and satisfying salad,” he adds. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.
by Reuben Riffel
“The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.
Roasted Summer Salad Recipe
Roasted Beet, Butternut and Walnut Salad with Green Herb Yoghurt Dressing
Green Herb Yoghurt Dressing
Roasting the Vegetables
Puréeing the Beetroot
Preparing the Dressing and Walnuts
Assembling the Salad
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Source: https://www.womenshealthsa.co.za/food-and-nutrition/feed/
