Name: Roast butternut, grains and avo winter salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1 butternut; 30 ml avocado oil; 30 ml honey; 125 ml couscous; 125 ml pumpkin seeds; 125 ml dried cranberries; 400 g lentils rinsed and drained; 1 handful fresh coriander finely chopped plus extra to garnish; 2 avocados; Maldon salt optional, for sprinkling; 1 avocado; 4 lemons juiced; 3 garlic cloves crushed

Recipe Disclaimer

Tap for method

Ingredients (13)

1	butternut
30 ml	avocado oil
30 ml	honey
125 ml	couscous
125 ml	pumpkin seeds
125 ml	dried cranberries
400 g	lentils — rinsed and drained
1 handful	fresh coriander — finely chopped plus extra to garnish
2	avocados
	Maldon salt — optional, for sprinkling

For the tangy avo dressing

1	avocado
4	lemons — juiced
3	garlic cloves — crushed

Tap for ingredients

Method:

Preheat oven to 180°C. Cut the butternut (skin on) in half lengthwise and remove the seeds. Cut each half into 4 wedges and place on a roasting tray.

Sprinkle with the oil and honey. Season with salt and pepper. Roast for about 30 minutes, turning halfway, until caramelised.

Meanwhile, cook the couscous according to packet instructions. Combine the cooked couscous, seeds, cranberries, lentils and coriander. Divide between 4 plates with the butternut and extra coriander.

For the dressing, blitz together the ingredients until smooth. Season with salt and pepper.

Reprinted with permission from the South African Avocado Growers’ Association.

Make avo roses by cutting the avocados (firm-ripe avocados work best) in half and removing the skins and pips. Working with 1 avocado half at a time, place cut side down on a cutting board. Slice through the width into very thin slices.

Fan out the avocado slices into a straight line. Beginning at one end, gently roll up the slices into a spiral rose shape. Repeat with the rest. Season with Maldon or table salt. Add a rose to each salad. Serve with the dressing.

Load shedding tip

Make this salad up to a day ahead. Simply bring to room temperature if it was refrigerated and add the avo roses when ready to serve.