RSC Starter: Butternut and Cashew Nut Salad

It’s nutty – I get it.

Here’s Part 2 of my Ready Steady Cook entry.

A warm salad was the perfect answer to a Spring time meal dilemma. Light yet tummy-warming.

I used two more of my ingredients from my list – butternut and cashew nuts – for this course. The winning way, though, is to do it in the fire! Really. Butternut and braai make up my new favourite combination.

Warm Butternut Salad

Warm Butternut Salad


500g diced butternut
1/2 cup of raw cashew nuts

3 tbs olive oil
handful of chopped coriander or any herbs of choice
salt and pepper to taste
Juice of 1 lemon
rind of half a lemon
lots of tin foil

Cook butternut in the microwave for about 5 minutes until a little soft. Once a little tender, place on two big sheets of tin foil. Drizzle with olive oil and add seasoning. Add cashew nuts to the mix. Wrap it up nicely and place in the warm coals of a braai or Weber for about 20 minutes, or until done.

Once done, place in a bowl. Squeeze lemon juice over and add rind. Add more seasoning and coriander. Serve with braaied chicken portions.

Easy, huh?


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5 responses to “RSC Starter: Butternut and Cashew Nut Salad

  1. that looks very bright and springtime worthy and I like the “in the coals” idea

  2. Aneeqah

    So pretty and colourful.

  3. Lovely, I love butternut – yummy:)

  4. Easy peasy Japanese-y. Sorry, couldn’t resist. 🙂 But yeah, grilled butternut is awesome.

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