|30 ml||avocado oil|
|125 ml||pumpkin seeds|
|125 ml||dried cranberries|
|400 g||lentils — rinsed and drained|
|1 handful||fresh coriander — finely chopped plus extra to garnish|
|Maldon salt — optional, for sprinkling|
|4||lemons — juiced|
|3||garlic cloves — crushed|
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.