Swarma bread with Roasted butternut, rocket lettuce and balsamic vinegar
SWARMAS
Ingredients:
1kg self-raising flour
120 g butter
2 tsp salt
½ tsp dried parsley
3 cups plain yoghurt
Method:
Rub butter into dry ingredients and form dough with yoghurt.
I made balls and pat with hand on greased pyrex baking dish much quicker & easier this way
Bake on 180C for ±20 min till done
Cut open like pockets when cool.
Spread with any sauce of your choice fill with masala brinjals and masala steak.
Heavenly Bites
Masala Brinjals
Slice brinjals in rings
Sprinkle salt, chilli powder & mixed masala over it
Dip brinjals in cake flour or chana flour OR pea flour
Fry in shallow oil and drain on paper towels
Steak Filling:
500 g steak
1 onion
2 green chillies
1 tsp salt
2 Tbsp oil
1 tsp freshly ground black pepper
2 tsp garlic paste
2 tsp ginger
½ tsp crushed jeera
2 teaspoon curry masala
1 teaspoon turmeric
1 tsp salt
4 Tbsp dhanya
2 grated Tomatoes
Method:
Cube steak and cook in oil with spices until soft.
Finely chop onion, add to the steak and simmer until transparent.
Lastly add the grated tomato & chopped dhanya and stir.
Allowing filling to cool.
Chicken filling
250g chicken fillets
spice with chicken seasoning and garlic powder
Stir fry until cooked.
Mayo sauce:
Mix 1 cup mayo with ½ cup sweet chilli sauce
Butternut, Rocket and Feta Salad with Balsamic Glaze
As it goes, I decided to make this beautiful warm salad of Butternut, delicious.
This Butternut salad though is the easiest side dish to prepare and can be served cold too, if you are not keen on wilted rocket. That just means that the rocket leaves become a little droopy and wet. Anyhow, either way is unequivocally pleasant.
It really is as simple as that. It is such a lovely autumn veggie dish and you can enjoy it as it is as a filling lunch. The peppery rocket goes so well with the sweet pumpkin and the creaminess of the feta cheese, combined with the tangy sticky sweetness of balsamic vinegar. Hope you enjoy!
Butternut, Rocket and Feta Salad with Balsamic Glaze
A delicious veggie salad with roasted butternut, feta, rocket and a balsamic vinegar glaze.
Ingredients
1 butternut cut into slices
20 ml olive oil
salt and black pepper to season
2 teaspoons honey
50 gr rocket leaves
1 cup balsamic vinegar
2 wheels feta
handful mixed seeds
Method:
Simply arrange the butternut in an oven pan and drizzle with olive oil.
Season with salt and pepper and roast in the oven until soft.
Drizzle with honey and roast for another 5 minutes, ensuring a good roast coloring throughout the pieces of butternut.
In the meantime add the balsamic vinegar to a small saucepan on high heat until it starts to boil, remove from heat and gently stir to ensure it reduces to a sweet glaze, sticky sauce
Arrange rocket leaves on a platter, add the roasted butternut, add crumbled feta cheese and scatter with seeds.
Pour balsamic glaze over the salad and serve with any choice of meat dish.
Prepared, tried and tested by: Feriel Sonday
