Butternut salad with cumin dressing

Recipe from: 2/26/2004 12:00:00 AM

Ingredients 11
Servings 4
Time 5 mins

Ingredients

  • DRESSING
  • 25
    ml
    cumin seeds
  • 180
    ml
    olive oil
  • 3
    spring onions, finely chopped
  • 90
    ml
    sherry vinegar
  • SALAD
  • 2
    small butternuts, peeled and diced
  • 30
    ml
    chopped fresh coriander
  • 30
    ml
    chopped fresh parsley
  • 125
    g
    dried apricots, quartered
  • fresh rocket leaves to garnish
 

Method

25 mins
 
Preheat the oven to 180 °C.
DRESSING
Toast the cumin seeds in a frying pan for three to four minutes or until they develop a strong aroma.
Add a little oil to the pan and add the spring onions. Stir-fry until soft.
Add the remaining olive oil and vinegar and pour the mixture into a bowl to cool.
SALAD
Steam the butternut until nearly done. Arrange on a baking sheet and pour over half the dressing.
Roast the butternut until done but still firm.
Meanwhile, mix the remaining dressing with the chopped coriander and parsley.
Mix the apricots with the butternut and rocket leaves and pour over the remaining dressing.
 

Read more on: steam  |  grill
 

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