Butternut and coriander salad

A stunning side-dish!
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Recipe from: 19 January 2016
Preparation time: 15 min
Cooking time: 30 min


  • 1
    medium-sized Butternut
  • 1/2
    ground Cumin
  • 1/2
    ground Allspice
  • 1/2
    Smoked Paprika
  • Salt
  • Olive Oil
  • 50
    Pumpkin seeds
  • 30
    Fresh Coriander
  • 2
    Tahina, heaped
  • 2
    Olive Oil
  • 1
    Lemon Juice
  • 1
  • 1
  • Pinch Salt and Pepper
Servings: Change Serving



Preheat oven to 180*C

Peel, halve and deseed the butternut. Slice into 1/2 cm slices and scatter over a large baking tray.

Mix together the spices with a pinch of salt

Drizzle over a little olive oil and sprinkle over the spices. Toss to coat.

Bake in the oven for 30 minutes or until just cooked through. Remove and allow to cool.

To make the dressing: whisk together all the ingredients until they come together.

Place the cooled butternut onto a serving dish, top with coriander and pumpkin seeds and drizzle over dressing.

Recipe reprinted with permission of Kate Liquorish. To see more recipes, please click here.

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Read more on: butternut  |  recipe  |  coriander  |  salad  |  side dishes


Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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