Roasted butternut, beetroot and avocado salad
Try this with a heavenly roasted garlic and herb dressing.
|2||garlic — bulbs|
|500 g||butternut — cubed|
|salt and freshly ground black pepper|
|125 g||beetroot — cooked, cubed|
|1||avocado — cubed|
|100 g||chevin — torn|
|100 g||salad greens — rocket, watercress and micro rocket|
|olive oil — extra virgin|
|45 ml||fresh coriander — finely chopped|
|45 ml||fresh mint — finely chopped|
|30 ml||honey — or sweet chilli sauce|
|1/4||onion — finely chopped|
|30 ml||vinegar — balsamic|
|15 ml||brown sugar|
|125 ml||olive oil — extra virgin|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 200°C. Cut the garlic bulbs in half (exposing al l the cloves) and wrap in foil. Roast for +-1 hour until cloves are soft (Note: Can do this part the night before to save time).
Place cubed butternut onto a baking tray, drizzle with olive oil and season. Roast for +- 40 minutes until golden and slightly charred.
To finish off dressing: Squash the soft cloves of garlic into a mortar and pestle, add the herb, sweet chill, onion, balsamic and brown sugar. Mix and bash away until the cloves have completely broken up and the sugar has dissolved. Now slowly add the olive oil, mixing all the while until you reach the consistency you like. Note: This is quite a thick and chunky dressing. Season to taste.
To finish off salad: Lightly toss the roasted butternut, beetroot, avo and chevin with the salad greens and decant into a serving dish.
Lightly drizzle with some olive oil. When ready to serve, dollop dressing over the salad. Serve with crusty bread.
Variations: Add toasted pine nuts, cashew nuts or mixed seeds
Tip: this dressing is delicious as an accompaniment to a cheese board.