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Coriander roasted butternut

recipes, salad, vegetarian

Ingredients 14
Servings 4
Time 00:15


  • 2
    extra virgin olive oil
  • 1
    large butternut, peeled and roughly chopped (about 800g)
  • 1/2
    ground coriander
  • a generous pinch of mixed spice
  • 100
    feta cheese
  • 1/4
    toasted pumpkin and sunflower seeds
  • generous handful flat leaf parsley, mint and basil
  • zest of half a lemon
  • juice of 1 whole lemon
  • 3
    olive oil
  • a pinch of dried red chilli flakes
  • a pinch of castor sugar
  • salt and black pepper



Preheat the oven to 200º C.

Line a baking sheet with parchment paper or foil. Spread the butternut onto the sheet. Do not over-crowd the tray as the butternut will steam and not roast. Drizzle with olive oil and season with coriander, mixed spice, salt and pepper. Toss with your hands to ensure that all the butternut is well coated. Roast for 45 minutes until the edges are tinged and caramelised.

Place all the dressing ingredients together and stir to combine. To serve, tip the butternut into a serving bowl, crumble over the feta, toasted seeds and drizzle with the dressing. Serve immediately.

Recipe reprinted with permission of Bibby's Kitchen@36.

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Read more on: vegetarian  |  salad  |  recipes

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