Name: Butternut and biltong salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Ingredients
Ingredients: 1 butternut washed; 30 ml fresh chillies 573; 15 ml honey; salt and freshly ground black pepper; 45 ml vinegar balsamic; 30 ml fresh chillies 573; mint or coriander leaves; 40 g rocket leaves; moist biltong sliced; 1 black pepper feta crumbled; fresh cherries

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Ingredients (11)

1	butternut — washed
30 ml	fresh chillies — 573
15 ml	honey
	salt and freshly ground black pepper
45 ml	vinegar — balsamic
30 ml	fresh chillies — 573
	mint or coriander leaves
40 g	rocket — leaves
	moist biltong — sliced
1	black pepper feta — crumbled
	fresh cherries

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Method:

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.