Name: Butternut salad with cumin dressing
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 25.00 ml cumin seeds; 180.00 ml fresh chillies 573; 3.00 spring onions finely chopped; 90.00 ml vinegar sherry; 2.00 butternut peeled, diced; 30.00 ml fresh coriander chopped; 30.00 ml fresh parsley chopped; 125.00 g apricots dried, quartered; 0.00 rocket to garnish

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Ingredients (9)

DRESSING

25.00 ml	cumin — seeds
180.00 ml	fresh chillies — 573
3.00	spring onions — finely chopped
90.00 ml	vinegar — sherry

SALAD

2.00	butternut — peeled, diced
30.00 ml	fresh coriander — chopped
30.00 ml	fresh parsley — chopped
125.00 g	apricots — dried, quartered
0.00	rocket — to garnish

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Method:

Preheat the oven to 180 &degC.
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.