09.12.24
A smoky, vibrant salad bursting with winter flavours
This vibrant charred vegetable salad brings together caramelised squash, earthy beetroots, and crisp brussel sprouts, all kissed by the flames of your Kadai. Balanced with toasted pecans, crumbled feta, and a maple-balsamic dressing, it’s the perfect BBQ salad idea for cooler months, rustic, wholesome, and full of depth.
Dirty Cooking & Grilling
Method
PREP THE FIRE
Light your Kadai and position the Holi Grill over the flames, ready for grilling and roasting.
COOK THE BEETROOT
Place the cooked beetroots directly onto the coals for dirty cooking. Leave for 20–30 minutes until charred and smoky.
ROAST THE SQUASH
Cut the squash into cubes, toss with olive oil, and season with salt and pepper. Place in a Large Skillet and cook on the Holi Grill for 30 minutes, shaking every 5 minutes to prevent sticking.
CHAR THE SPROUTS
Halve the brussel sprouts, drizzle with olive oil, season, and cook in a Medium Skillet for around 20 minutes until golden and slightly crisp.
MAKE THE DRESSING
In a jar, combine all dressing ingredients — balsamic, maple syrup, mustard, and olive oil — then shake well until emulsified.
PREP THE KALE
Slice the cavolo nero diagonally and place it in a large salad bowl. Pour in half the dressing and massage with your hands to soften.
TOAST THE PECANS
Add the pecans to a Small Skillet and toast over the fire for 10 minutes, shaking occasionally.
ASSEMBLE THE SALAD
Carefully remove the beetroots, peel off the charred crust, and slice finely. Layer the salad with beetroot, squash, sprouts, pecans, and feta, then drizzle with the remaining dressing.
