Ingredients

• 2
  bulbs of garlic
• 500
  g
  butternut cubes
• 15
  ml
  olive oil
• Freshly ground salt and pepper
• 125
  g
  ready cooked beetroot cubes
• 1
  large ripe avocado - cubed
• 100
  g
  chevin - roughly torn up
• 100
  g
  combination of rocket, watercress and micro rocket leaves
• Extra virgin olive oil

• For the dressing:
• 45
  ml
  finely chopped coriander
• 45
  ml
  finely chopped mint
• 30
  ml
  honey or sweet chilli sauce
• 1/4
  onion - finely chopped
• 30
  ml
  balsamic vinegar
• 15
  ml
  brown sugar
• 125
  ml
  Extra virgin olive oil
• Salt and pepper to taste