Biltong and Blue Cheese Salad with Candied Pecans
A delicious side salad that consists of biltong with blue cheese and candied pecan nuts.
Biltong and Blue Cheese Salad with Candied Pecans A delicious side salad that consists of biltong with blue cheese and candied pecan nuts. |
| Servings | Prep Time |
| 4people | 10min |
|
Ingredients
- 80gr rocketwashed
- 80gr curly lettucewashed
- 1 cucumbersliced into ribbons
- 380gr pickled beetrootdrained
- 2large carrotssliced into thin strips
- 400gr sliced hunters biltong
- 50gr blue cheese
- 100gr pecan nuts
- 5tablespoons sugar
- microgreens or sproutsfor garnish
Instructions
- For the candied pecans, heat your sugar over medium heat until melted.
- Slowly add more heat and as soon as your sugar changes to a golden brown colour, chuck the pecans in and give it a good stir to cover.
- Melted sugar is hot, so be careful!
- When you have been able to cover all the pecans in sugar, carefully transfer them to a plate to let them cool.
- So, with your salad, you have free reigns here; layer your leaves with cucumber, carrot and beetroot, top with hands full of biltong, a generous adding of blue cheese crumbs and top up with pecans. Garnish if you like.
- Or just chuck everything together then, ok?