Butternut, bacon & feta salad

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As you all know, I love veggies and salads. My most favourite veggie I can’t do without is butternut. It’s such a tasty vegetable and versatile to use.

 

This past Saturday I travelled to the countryside of KZN, Drummond, to visited my Dad, and family friends Jess, Brett and their two happy, energetic, playful, ready-to-lick-your-face-and-jump-all-over-you pups. My Dad had been nagging me to ask Jess for her butternut salad for Stuffed Feeling, so when I told him I was visiting, he made sure Jess was making this tasty salad for our lunch. It was a beautiful day in the country side, the sun was out and the air dry; pretty perfect for a salad.

 

Unfortunately, Dad was called out to work, so while he slaved away; we continued with lunch and enjoyed the salad. I now know why Dad was always harping on about this salad. It was colourful, filling and super tasty! It’s a recipe I will definitely use again and again, especially as I always try find new ways to use butternut. This salad doesn’t need a dressing, but I am pretty sure any salad dressing or even a drizzle of extra virgin olive oil and a dash of balsamic vinegar will work with it; it depends on your taste buds really.

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So here is the simple, hassle free, autumn inspired salad… Yes I said autumn, as winter has not quite hit Durbs yet…

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Ingredients:

1 Butternut, peeled and cubed
1 Packet Bacon, chopped
1 Block Feta, cubed
½ Red Pepper, finely chopped
½ Yellow Pepper, finely chopped
½ Cucumber, finely chopped

 

Instructions:

1. Preheat oven to 180® C.
2. In a baking tray, place the cubed butternut, drizzle over with a bit of olive oil.
3. Place the butternut in the oven and bake for 30 – 1 hr; until the butternut is softer. Don’t worry if a few of the edges get a bit burnt.
4. While you wait for the butternut, in a big salad bowl add the finely chopped cucumber, red and yellow pepper.
5. On a medium to high heat, heat up a frying pan with a tablespoon of oil, and gently fry the bacon until cooked through. Scoop out the pan and set on a separate plate with paper roller towel/tissue to absorb the excess oil.
6. Once the butternut is ready, add in the bacon, butternut and feta and gently mix together; you don’t want to crush and crumble the feta too much.
Serve with salt and pepper and choice of dressing (if you feel for one).