Biltong Salad with Cumin and Fynbos Honey Butternut, Feta Cream, Paprika Cashews and Rocket.

Butternut

• 2 Large whole butternut – peeled
• 20g Cumin Seeds
• 100g Fynbos honey
• 200ml Lemon Juice
• 1g Cayenne Pepper
• 200ml Olive Oil

1. Cut the butternut in half and remove the seeds.
2. Slice the butternut length-wise into thin wedges and arrange on a baking tray.
3. Mix the remaining ingredients in a small bowl and sprinkle over the butternut.
4. Bake at 180℃ until slightly charred and fully cooked
5. Allow to come to room temperature before serving.

Feta Cream

• 500g Danish Feta
• 250ml Cream
• 1 Lemon- juice and zest
• 10g Chives chopped
• 1 pinch black pepper

1. Blend feta in a food processor until smooth.
2. Add the lemon juice, zest, chives and pepper and set aside
3. Whip the cream to a firm peak and fold into the feta mixture.
4. Season to taste and put in a piping bag before refrigerating for at least 1 hour before use

Biltong

• 300g Biltong – sliced

Note: Biltong can be replaced with alternate vegetarian options such as dehydrated peach leather, dried Mango or pickled mushrooms.

Candied Cashews

• 200g Cashew Nuts
• 200g Sugar
• 50g Butter
• 1g Maldon Salt – to taste
• 50g Sesame Seeds
• 1g Cayenne Pepper – to taste

1. Toast the nuts and sesame seeds in a preheated oven at 180℃ for 4-6 minutes until golden brown
2. Melt the butter in a saucepan, add the nuts, sugar and salt and stir over a medium heat until the sugar has melted and slightly caramelized
3. Spread the nuts onto a baking tray to cool down as fast as possible,
4. Break into smaller chards before service

Note: Do not touch the hot mixture with your bare hands!

Rocket

• 1 Bag Rocket

1. Wash and dry rocket thoroughly before picking off the stems.
2. Drizzle with a small amount of olive oil just before serving.

To assemble:

1. On a serving platter place a bed of rocket and arrange the butternut wedges artistically on a platter.
2. Pipe the mouse in “litchi-sized” mounts on and around the butternut ensuring that each piece of butternut has a bit of mousse on it.

Scatter with biltong and finish off with more rocket and the candied nuts