Roasted Butternut Salad

Name: Roasted Butternut Salad
Yield: 2 - 4 Servings
Cuisine: South African
Ingredients: 1 medium butternut halved and seeded; 1 heaped Tblsp garlic butter; 1 tsp Cumin seeds; 1 tsp red Chilli flakes; to taste vegetable spice; to taste crushed black pepper; 1/4 cup cooked beetroot diced (I used the sliced bottled kind); Danish Feta; 400 g Rocket, 400g baby spinach; 1/4 cup sliced almonds toasted; 1/4 cup slides coconut toasted; dash olive oil; 1 Tbsp basil pesto; to taste Salt and Pepper; to taste Red Chilli flakes; 2 spring onions; a few torn basil leaves

Navitha @cook_2926118

Perfect winter salad

Navitha @cook_2926118

Perfect winter salad

Saved

Ingredients

2 - 4 Servings

1medium butternut halved and seeded
1heaped Tblsp garlic butter
1 tspCumin seeds
1 tspred Chilli flakes
to taste vegetable spice
to taste crushed black pepper
1/4 cupcooked beetroot diced (I used the sliced bottled kind)
Danish Feta
400 gRocket, 400g baby spinach
1/4 cupsliced almonds toasted
1/4 cupslides coconut toasted
dasholive oil
1 Tbspbasil pesto
to taste Salt and Pepper
to taste Red Chilli flakes
2spring onions
a fewtorn basil leaves

Saved

Steps

1

Season Butternut with garlic butter, Cumin, red Chilli flakes, vegetable spice and crushed black pepper. Roast in oven at 180°C until tender.
2

Cool and cut into bite sized cubes.
3

Place leafy greens on bottom of serving dish. Drizzle with some olive oil and basil pesto and toss, season with salt and pepper. Then top with cubed butternut, beetroot and feta.
4

Top with toasted almonds, coconut, torn basil leaves and chopped spring onions.
5

Serve and enjoy