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Butternut and biltong salad


butternut and biltong

Ingredients 13
Servings 2
Time 15 min

Ingredients

  • 1
    small butternut, washed
  • 30
    ml
    olive oil
  • 15
    ml
    honey
  • salt and freshly ground pepper
  • DRESSING
  • 45
    ml
    balsamic vinegar
  • 30
    ml
    olive oil
  • mint or coriander leaves
  • SALAD
  • 40
    g
    rocket leaves
  • handful of moist biltong slices
  • 1
    round of black pepper feta, crumbled
  • handful of fresh cherries
 

Method

40 min
 

Preheat the oven  to 200°C. Grease a large baking sheet with nonstick spray.

1. Cube the butternut, keeping the skin and seeds attached.  Arrange the butternut cubes in a single layer on the prepared baking sheet and drizzle the olive oil and honey over. Season with salt and freshly ground pepper.

2. Roast for 20 minutes then turn the cubes over and  roast for another  20 minutes until golden brown and done.

3. Dressing: Mix  all the ingredients  together well and season with salt and freshly ground pepper. Pour over the warm butternut and mix lightly.

4. Salad: Arrange the butternut on a salad plate. Sprinkle the rocket and biltong over and lightly mix the feta and cherries through. 

 

 

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2019-04-30 11:28
 
 
 
 
 
 
 
 
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