Butternut, Ginger and Coriander Salad

Be surprised by chef Pieter de Jager’s wholesome country food at the ultra-modern restaurant of Leopard’s Leap vineyard in Franschhoek.

Here he shares his recipe for butternut salad with ginger and coriander.Try this butternut salad with ginger and coriander from chef Pieter de Jager of Leopards Leap

Butternut, Ginger and Coriander Salad


  • 1 medium butternut
  • olive oil
  • salt and pepper
  • 1 tbsp sumac
  • 2 tbsp pickled ginger, chopped
  • squeeze of lemon juice
  • ½ bunch fresh coriander
  • ½ red onion, thinly sliced
  • Maldon salt
  • beetroot and yogurt dressing (see recipe below)
  • 2 tbsp flaked almonds, toasted
  • 1 tbsp mixed sesame seeds, toasted
  • Japanese mayonnaise (optional)

Beetroot Dressing

  • 3 large beetroot
  • 2cm fresh ginger
  • 500ml plain yogurt
  • juice of one lemon
  • salt and pepper
  • fresh coriander, chopped


  1. To make the dressing, bring a pot of water to the boil and cook the beetroot until tender. Remove from the hot water, transfer into iced water to cool down then remove the skins.
  2. In a blender, grate the beetroot and ginger, then add the yogurt. Blend together until it has a purée consistency. Add the lemon juice and season to taste with salt and pepper. Pour into a large bowl and fold in the chopped coriander.
  3. For the butternut, preheat your oven to 200°C. Cut the butternut in half down the length and scoop out the seeds with a spoon. Drizzle with olive oil and season with salt, pepper and sumac. Place in the oven and roast for 20 to 30 minutes or until tender. Once cooked, remove from the oven and allow to cool.
  4. Keeping the skin on, cut the butternut into rough chunks and dress with the pickled ginger, lemon juice, coriander, red onion and Maldon salt. Arrange the butternut on a platter and garnish with the beetroot dressing, almonds, sesame seeds and Japanese mayonnaise. Serve at room temperature.

Wine suggestion Leopard’s Leap Culinaria Chenin Blanc Grenache Blanc

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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