ROASTED CARROT, FENNEL AND PARSNIP SALAD WITH GOAT’S CHEESE BALLS & POACHED PEAR.

This salad is made of many layers of beautiful flavours. It may be served as a side but it will certainly hold its ground alongside any main.

INGREDIENTS

100 g baby carrots

100 g baby fennel

100 g parsnips

½  avocado

1 whole lemon

½ cm piece of ginger

2 whole pears

1 goats cheese log (100g)

Fresh coriander, 5/6 large sprigs

White sugar

Extra Virgin olive oil

Sea salt & Black pepper for seasoning

METHOD

Cut carrots and fennel in half and the Parsnips in quarters.  Season with olive oil, salt and pepper.  Place in roasting dish and roast on medium to high oven until cooked but still crisp, with a good charred colour

Peel the pears and poach in a light sugar syrup (sugar and water).  Add half a teaspoon of turmeric for colour

Divide goats cheese log in 6 equal size pieces and roll into balls

FOR THE DRESSING

Finely blend avocado, lemon, and ginger, some of the coriander, mayonnaise, salt and pepper (to taste).  

Garnish with lemon segments and the remainder of the fresh coriander.

A perfect summer salad to serve with grilled steaks or roasted local catch.

JUAN’S TIP

When the pears just fall off the knife, they are cooked

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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