Fresh Autumn Salad

As the leaves continue to turn into a multitude of golden hews, there is no denying autumn is upon us. The crisp morning air and yellow tinged trees all allude to the fact that it is almost time to bring out the hats and gloves when on safari. The weather doesn’t only effect nature and safari gear, but the kitchen has also started using seasonal ingredients and autumn is now present on our plates. This delicious salad which is really just a tumbling together of fresh, seasonal ingredients is perfect for the slightly cooler days when avocados are at their best and it is the last of the summer’s sweet asparagus. Enjoy!

Baby Corn, Asparagus and Avocado Salad

Ingredients:

  • 1 punnet Baby corn
  • 2 packets Green Asparagus
  • 1 med Red Onion, Thinly Sliced
  • 1 cup Greek Style Feta
  • 1 packet Fresh Basil leaves, Washed
  • 2 med Avocado
  • 2 Tbsp Olive Oil
  • 1 teaspoon Honey
  • Juice of 2 lemons
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    Method:

    1. Mix the baby corn and the red onion with the olive oil and season to taste.

    2. Place in a roasting pan and roast for 20 minutes at 180°C.

    3. Whilst the baby corn is roasting, peel the avocado and toss in the lemon juice.

    4. Set aside.

    5. Cut the back tips off the asparagus and discard.

    6. Blanch the asparagus for 1 minute in boiling water and then refresh by placing the asparagus into ice cold water.

    7. Drain and set aside.

    8. Once the baby corn has roasted, mix with the asparagus and avocado.

    9. Arrange on a salad board and crumble the feta over the top.

    10. Mix the olive oil from the roasting pan with the lemon juice form the avocado.

    11. Add the honey and season to taste.

    12. Drizzle the dressing over the top and garnish with the basil leaves

     

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