|sea salt and freshly ground black pepper — to taste|
|1 tsp||dried chilli flakes|
|2 Tbs||fresh thyme — chopped|
|2 Tbs||fresh chillies — 573|
|2 Tbs||maple syrup|
|80 g||wild rocket|
|2||avocado — peeled and cubed|
|50 g||cashew nuts — salted|
|for the dressing|
|1/2||red onion — finely chopped|
|2 cloves||garlic — cloves, crushed|
|4 Tbs||maple syrup|
|1/4 cup||vinegar — balsamic|
Preheat oven to 180 degrees.
Toss together butternut, salt, pepper, thyme, olive oil and maple syrup. Roast until tender and beginning to char around the edges – about 45 minutes.
Whisk together red onion, garlic, maple syrup and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
Toss cooled butternut and rocket then place onto serving platter.
Top with avocado then sprinkle with cashew nuts.