Butternut and coriander salad

A stunning side-dish!
 
recipe, butternut, coriander, salad,side dishes
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Recipe from: 19 January 2016
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

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

Method

 

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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