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Wille Krulle Rooikopslaai

Wille Krulle Rooikopslaai

Food & Treats

Pumpkin, pineapple and ginger salad with gin and orange candied almonds — eating pumpkin makes your hair curly and your cheeks rosy.

Ingredients

  • 500g butternut, peeled and cubed

  • 1 pineapple, peeled, cut into wedges, hard centre removed

  • 20g fresh rosemary or Kapokbos (wild rosemary) sprigs

  • 100g dried apricots, chopped

  • 1 orange, juiced and zested

  • 30 ml olive oil

  • 1 small knob fresh ginger, finely grated

  • 15 ml Bossieveld Inspiration gin

  • 250 ml full fat cream cheese

Method

  1. Heat oven to 180°C.

  2. Arrange butternut, pineapple, rosemary, and orange zest on a tray; season with salt and pepper, then drizzle with oil and coat evenly using your fingers.

  3. Roast 25–30 minutes until butternut softens and turns light golden.

  4. Combine grated ginger, gin, and cream cheese in a bowl.

  5. Transfer roasted vegetables to a serving dish; top with cream cheese mixture scoops using a melon-baller.

  6. Sprinkle with chopped apricots and candied almonds; garnish with basil or mint.

  7. Serve with Bossieveld Inspiration gin.

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