Cooking Instructions
- 1
Roast 300g cubed tongue and 200g butternut with some olive oil, salt and pepper at 180 degrees for 30 minutes.
- 2
Prepare salad, using 100g lettuce, 1 small cucumber, 100g tomatoes, 2 pickled onions and half an avo
- 3
Add the warm butternut and tongue to the salad and cover with the dressing, made from 2 Tablespoons of olive oil, 2 Tablespoons of balsamic vinegar, 1 Tablespoon of honey and 1 teaspoon of whole grain mustard. Top with feta
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