Charred Winter Salad - Serves 4

Preparation time: 10 minutes

Cooking time: 60 minutes

Ingredients:

• For the salad:
• 1 large squash
• 2 large beetroots
• 400g brussel sprouts
• 200g cavolo nero kale
• 75g pecans
• Crumble of feta
• For the dressing:
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 4 tbsp extra virgin olive oil

Method:

1. Light your Kadai and place the Holi Grill over the top.
2. Add the cooked beetroots directly into the fire for dirty cooking. Leave them to cook for 20–30 minutes.
3. Cut the squash into cubes, toss with olive oil, and season with salt and pepper. Place the squash in a large Skillet and cook on the Holi Grill for 30 minutes, shaking the skillet every 5 minutes to prevent sticking.
4. Cut the brussel sprouts in half, toss with olive oil, and season with salt and pepper. Transfer to a medium Skillet and cook on the grill for 20 minutes.
5. To prepare the dressing, combine all ingredients in a jar and shake well.
6. Slice the cavolo nero diagonally and place it in a salad bowl. Pour half the dressing over the kale and massage it with your hands to soften.
7. Toast the pecans in a small Skillet on the grill for 10 minutes.
8. Remove all skillets from the grill and carefully take out the beetroots using gloves. Peel off the charred crust and slice finely.
9. Layer the salad with the beetroot, squash, brussel sprouts, toasted pecans, and a crumble of feta. Drizzle with the remaining dressing before serving.

We used: Large Skillet, Medium Skillet, Small Skillet, Grill Trays
Recommended heat: Medium / High