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Butternut & beetroot rocket salad

Roasted butternut and beetroot rocket salad



  • 2 avocados
  • 400
  • 4
    basalmic vinegar
  • Washed bag of mixed rocket, watercress and baby sp
  • 3 large beetroot
  • 3 rounds feta cheese
  • Dressing
  • Roasted mixed seeds and nuts
  • 1/3
    olive oil


Preheat oven to 220C. Peel and chop the butternut into squares and place on a baking sheet. Toss the butternut in olive oil and sprinkle liberally with maldon salt and black pepper. Place in preheated oven for 25 minutes. Boil the beetroot in salted water (leave skins and roots on) for 30 minutes or until you can prick with a fork. When cooked cool down and chop into squares. Cool down the butternut. Place the salad leaves onto a platte. Toss the dressing over. Scatter the butternut, beetroot, feta, avos and finally the seeds over the salad and enjoy!



Chakalaka chicken

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