Orange and Red Salad

The deep and gorgeously rich colours of the orange and red ingredients makes this a beautiful choice for an autumn salad.

RECIPE INFO

Serves 8

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 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

METHOD

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.

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