Name: Roasted butternut and biltong salad with strawberry Vinaigrette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 300 g butternut cubed; 1 red pepper deseeded and cubed; 4 cloves garlic cloves, unpeeled; 2 sweetcorn on the cob; 30 ml fresh chillies 573; 10-20 ml curry powder medium or African spice rub; 1 watercress or rocket; 250 ml biltong thinly sliced; 10 ml lemon juice; 45 ml vinegar red wine; 25 ml fresh mint finely chopped; 90 ml olive oil extra virgin; strawberries chopped

Recipe Disclaimer

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Ingredients (13)

300 g	butternut — cubed
1	red pepper — deseeded and cubed
4 cloves	garlic — cloves, unpeeled
2	sweetcorn — on the cob
30 ml	fresh chillies — 573
10-20 ml	curry powder — medium or African spice rub
1	watercress or rocket
250 ml	biltong — thinly sliced

DRESSING:

10 ml	lemon juice
45 ml	vinegar — red wine
25 ml	fresh mint — finely chopped
90 ml	olive oil — extra virgin
	strawberries — chopped

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Method:

Cut the butternut cubes into smaller pieces or, if you are using a whole butternut, peel, seed and cube it. Place the pieces into a roasting tin along with the red pepper, garlic cloves and corn cobs. Mix the olive oil with the spice rub or curry powder. Drizzle over the vegetables and toss to coat.

Roast the vegetables in a preheated oven for 30 to 40 minutes until tender. Remove from the oven and cool. Cut the kernels from the sweetcorn cobs, trying to keep the rows intact.

Lay the salad leaves out onto a salad platter. Remove the garlic from the roasting tin. Top the salad leaves with the roasted vegetables. Scatter biltong over the top. Drizzle with the dressing just before serving.

Dressing:
Squeeze the flesh out of the roasted garlic cloves into a small bowl. Whisk in the remaining salad dressing ingredients.

Text and image: Home magazine

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