Get your taste buds whizzing with rounds of creamy goat’s cheese in a crumb of dukkah and almond flour. Set atop roast butternut and cannellini beans, cucumber, and radish; adorned with caramelised walnuts and a lemony drizzle.
Crumbed Chevin & Roast Butternut Salad
Crumbed Chevin & Roast Butternut Salad
with a dukkah and almond coating & honeyed walnuts
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut Chunks
- Cannellini Beans
- Cucumber
- Fresh Thyme
- Gluten-free Crumb
- Goat's Cheese
- Honey
- Lemon
- Radish
- Salad Leaves
- Walnut Pieces
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
SWEET, ROASTED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 1 tsp of butter and half of the honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining honey with the juice of 1 lemon wedge until well combined. Slowly whisk in 1 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
Butternut Chunks - 250g
Cannellini Beans - 120g
Lemon - 1
Fresh Thyme - 2g
Walnut Pieces - 10g
Honey - 15ml
Gluten-free Crumb - 30ml
Goat's Cheese - 50g
Salad Leaves - 40g
Cucumber - 50g
Radish - 20g
SWEET, ROASTED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 2 tsp of butter and half of the honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining honey with the juice of 2 lemon wedges until well combined. Slowly whisk in 2 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
Butternut Chunks - 500g
Cannellini Beans - 240g
Lemon - 1
Fresh Thyme - 4g
Walnut Pieces - 20g
Honey - 30ml
Gluten-free Crumb - 60ml
Goat's Cheese - 100g
Salad Leaves - 80g
Cucumber - 100g
Radish - 40g
SWEET, ROASTED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained cannellini beans in a bowl with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil, season, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 2 tsp of butter and half of the honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining honey with the juice of 2 lemon wedges until well combined. Slowly whisk in 2 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the butternut reaches the halfway mark, remove from the oven and give a shift. Scatter over the cannellini beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
Butternut Chunks - 500g
Cannellini Beans - 240g
Lemon - 1
Fresh Thyme - 4g
Walnut Pieces - 20g
Honey - 30ml
Gluten-free Crumb - 60ml
Goat's Cheese - 100g
Salad Leaves - 80g
Cucumber - 100g
Radish - 40g
SWEET, ROASTED BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained cannellini beans on a separate roasting tray with the lemon zest to taste and three-quarters of the rinsed thyme leaves. Coat in oil and seasoning, spread out in a single layer, and set aside.
CRUNCHY HONEYED WALNUTS
Lightly grease a small baking tray. Place the chopped walnuts in a nonstick pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. As they begin to turn brown, add in 1 tbsp of butter and half of the honey. Mix until coated, then allow to bubble for 2-3 minutes until caramelised and a shade darker in colour, giving the pan a swirl halfway. Once the bubbles subside, pour onto the tray and place in the fridge to cool.
MAKE THE DRESSING
Using a jar or a small bowl, mix the remaining honey with the juice of 3 lemon wedges until well combined. Slowly whisk in 4 tbsp of olive oil until emulsified. If you’re using a jar, then shake, shake, shake! Season to taste and set aside for serving.
POP IN THE CANNELLINIS
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of cannellini beans and cook for the remaining roasting time. On completion, the cannellini beans should be crispy and the butternut should be cooked through and caramelised.
GET THE BALL ROLLING & PREP THE SALAD
Scatter the crumb over a plate. Slice the goat’s cheese into 1cm thick disks and roll into small balls. One by one, roll them through the crumb until evenly coated. Set aside in the fridge until serving. Place the rinsed salad leaves, cucumber half-moons, and sliced radish in a bowl. Toss through the dressing to taste until coated.
SUBLIME!
Serve up the roast butternut and cannellini beans alongside the dressed salad. Top with the dukkah-crusted goat’s cheese and caramelised walnuts. Garnish with the remaining thyme leaves and a lemon wedge. Indulge, Chef!
Butternut Chunks - 1kg
Cannellini Beans - 480g
Lemon - 2
Fresh Thyme - 8g
Walnut Pieces - 40g
Honey - 60ml
Gluten-free Crumb - 120ml
Goat's Cheese - 200g
Salad Leaves - 160g
Cucumber - 200g
Radish - 80g
Woolies Products in this dish
