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Ingredients

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Roast Beetroot and Sweet Potato:

  • Potatoes, sweet 150 g
  • Beetroot, raw 100 g

Ginger Pickled Cucumber:

  • Cucumber (diced) 1 pc
  • Salt 5 ml
  • Vinegar, white wine 60 ml
  • Castor sugar 50 g
  • 20g fresh ginger , skin on, finely sliced
  • 30g stem ginger in syrup, finely sliced
  • Red chilli 1 g

Crunch Crumble:

  • Couscous 50 g
  • 30g Granny Smith apple grated with skin on
  • 30g Brunoise sweet potato and beetroot
  • Olive oil 15 ml

Brunoise Sweet Potato and Beetroot:

  • 15g cooked sweet potato ,cut brunoise
  • 15g cooked beetroot ,cut brunoise

Caramel Honey and Mustard :

  • Hellmann's Honey & Mustard Salad Dressing
    Hellmann's Honey & Mustard Salad Dressing
    50 ml
    Added to cart: Hellmann's Honey & Mustard Salad Dressing
  • caramel treat 10 g

To assemble:

  • 50g Crottin Cheese, rolled in chopped parsley and cut into 3 pieces
  • 1 pinch black mustard seeds
  • 1 pinch micro herbs

Preparation

  1. Roast Beetroot and Sweet Potato:

    • Wrap the sweet potato and beetroot in foil.
    • Place on an oven tray and cook in a preheated oven at 170˚C for 40 minutes.
    • Remove from the foil and allow to cool.
  2. Ginger Pickled Cucumber:

    • Slice the cucumber into ribbons using a peeler. Peel until you get to the fleshy seeds. Sprinkle the salt over the cucumber ribbons.
    • Leave for 10 minutes.
    • Rinse under cold water.
    • Combine the sugar and vinegar together. Stir until dissolved.
    • Add the gingers and chilli to the vinegar/ sugar mix before adding the cucumber. Mix thoroughly before covering and refrigerating.
  3. Crunch Crumble:

    • Mix the couscous, apple, beetroot and sweet potato and oil together.
    • Place on a baking tray and cook in a preheated oven at 160˚C for 10-15 minutes until crunchy.
  4. Brunoise Sweet Potato and Beetroot:

    • Place both brunoise of sweet potato and beetroot on a roasting tray.
    • Place in a preheated oven 160˚C for 10minutes
  5. Caramel Honey and Mustard :

    • Combine ingredients and set aside.
  6. To assemble:

    • Place rough cut beetroot and sweet potato on plate first. Then the herbed Crottin. Add 3 cucumber ribbons over the salad.
    • Dress with Hellmann's Honey and Mustard Dressing. Sprinkle the mustard seeds and micro herb.