To create a good smoke I use:
2 tablespoons sugar
1 cup rice
the contents of 2 tea bags
Place smoke mix in a foil-lined tray with a rack. Place diced butternut on the rack. Cover the whole dish with foil, and place on slow heat. When you smell the smoke, remove from heat and allow to stand for a minute before removing the butternut.
For the spring rolls, take soft goat cheese and mix with spring onions. Place in spring roll pastry, which is available at most supermarkets and Chinese stores. Seal with egg, and roll up. Allow to cool in the fridge until you are ready to fry, as this will help to keep the filling inside the springroll. Deep fry until golden brown.
For the dressing, fry a selection of seeds in sunflower oil until golden brown. Add a cap of red wine vinegar and a squeeze of honey. To season, add some chopped herbs – I love coriander, chives and parsley.
Add chopped biltong and celery, dress the butternut with this, and enjoy!
