Orange and Red Salad
- 500ml canola oil
- 1 small butternut, thinly sliced into rounds
- Salt to taste
- 20g butter
- 100g pine nuts
- 4 baby beetroots, thinly sliced
- 250g gooseberries
- 150g pomegranate arils
- 250g crimson micro herbs
- 150g baby basil leaves
- 100ml olive oil
Heat the canola oil in a Le Creuset Stainless Steel Deep Casserole. Gently drop the butternut slices into the hot oil and fry until crispy and browned around the edges. Remove from the oil and place on a kitchen towel to drain. Season with salt while they are still hot.
Next, heat the butter in a Le Creuset Signature Skillet. Toss the pine nuts in the warm butter until golden brown. Place on a kitchen towel to drain and season with salt.
Start building the salad on a Le Creuset Dinner Plate by layering the ingredients whilst maintaining a straight line. Place small amounts of each ingredient on the plate at a time, starting with the raw baby beetroot and gooseberries, and finishing with the butternut and pine nuts.
Finally, garnish with the crimson micro herbs and baby basil. Splash with a little olive oil and serve.