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Feriel's Garlic Crayfish Salad

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1 butternut and sweet potato cut in cubes
Cauliflower florets
20 ml olive oil
salt and black pepper to season
2 teaspoons honey
200g gr rocket, Baby butter lettuce and Basil leaves
handful mixed Walnuts and Turkish drie Apricots
Simply arrange the butternut, sweet potato and cauliflower in an oven pan and drizzle with olive oil.
Season with salt and pepper and roast in the oven until soft.
Drizzle with raw honey and roast for another 5 minutes, ensuring a good roast coloring throughout the pieces of veggies.
In the meantime stir fry 10 crayfish tails, cut lengthwise and deveined.
Spice with Peri Peri, Ina Paarman fish spice and Fisherman’s spice seasoning.
Add butter in pan and 2 cloves garlic.
Stirfry until pinkish and succulent.
Arrange rocket leaves, baby butter lettuce and basil leaves on a platter
Add the roasted butternut,sweet potato, cauliflower, walnuts and turkish dried apricot.
Prepared, tried and tested by: Feriel Sonday

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