As the saying goes: It never rains, but pours

Here is my recipe for a wonderful summer salad:

Butternut and red onion salad

Ingredients

2 Cups of raw butternut chunks

1 Medium red onion roughly chopped

½ Cup of mixed seeds (pumpkin, sunflower, linseed and pine nuts)

¼ Cup of dried cranberries (optional)

Feta cheese (crumbled)

Baby spinach leaves

Steam the butternut chunks for about 7 minutes until just soft but still firm

Stand to cool off

Cover the chopped red onion in boiling water for 5 minutes and drain

Place the red onion in the following marinade:

Whisk together

½ Cup of red wine vinegar

1 Tablespoon of caramel brown sugar

1 Teaspoon of whole grain mustard

1 Tablespoon of olive oil

Pinch of salt and ground black pepper to taste.

Marinade the red onion in this marinade for 20 minutes.

In a mixing bowl, combine the butternut, seeds and cranberries and then add the onion and marinade and mix delicately

Place baby spinach leaves in a salad bowl, top with pumkin and seeds and lastly Feta cheese

Botterneut en rooi-ui slaai

Bestandele:

2 Koppies gesnyde Botterneutskorsie blokkies (ongekook)

1 medium rooi ui

½ Koppie gemengde sade (bv pampeonsade, sonneblomsaad en dennepitte)

¼ Koppie gedroogte cranberries (opsioneel)

Gekrummelde Fetakaas

Baba spinasie blare

Stoom nou die botterneutskorsie blokkies vir ongeveer 7 minute tot net sag, nie pap nie

Hou eenkant om af te koel

Sny die rooi uit redelik fyn en bedek met kookwater vir 5 minute. Dreineer

Plaas nou die gesnyde ui in die volgende marinade vir 20 minute

Marinade:

Klits saam:

½ Koppie rooiwynasyn

1 Eetlepel karamel bruinsuiker

1 Teelepel heelkorrelmosterd

1 Eetlepel olyfolie

Knypie sout en varsgemaalde swartpeper na smaak

Meng die pampoen, sade en gedroogte cranberries in ‘n mengbak en voeg die rooi-ui met die marinade by en meng goed. 

Plaas baba-spinasieblare in ‘n opdienbak en skep die slaai bo-op en eindig met gekrummelde Fetakaas.