This sweet chilli butternut salad is the perfect salad for winter. Refreshing and healthy, yet still warm and comforting.

SERVES 4 // PREP TIME 25 min // COOK TIME 1 hr 15 min

INGREDIENTS
1 large butternut
1 tbsp oil
2 tbsp sweet chilli sauce
¾ cup bulgar wheat
1 ½ tsp chicken stock powder
200 g mixed salad leaves
1 block feta, crumbled

METHOD
1. Preheat the oven to 180°C.
2. Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seedsdry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5–10 minutes or until golden and starting to pop. Set aside. Turn up the oven to 180°C.
3. Chop up the butternut into bite-sized pieces, toss in oil and sweet chilli sauce and season. Place on a baking tray and roast, turning occasionally, until golden, about 1 hour.
4. Place the bulgar wheat in a pot with 1½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgar wheat to steam, covered, for 5–10 minutes. Season and set aside until cool.
5. Layer the salad leaves, bulgar wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

The post Sweet chilli butternut salad appeared first on MyKitchen.

It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.

The post Warm lentil and Brussels sprout salad appeared first on MyKitchen.