Roasted butternut salad

6 servings
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This hearty veggie salad is so moreish thanks to the deliciously sweet roasted red onion and chunky slices of butternut.

By Independent Contributor January 12 2021
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Ingredients (18)

1 butternut — sliced into wedges, skin on
1 red onion — cut into eighths
olive oil
salt and black pepper
1 tsp paprika
For the salad
handful rocket
handful watercress
1/2 cup Robot Pepper Relish
1/4 cup fresh mint
1/4 cup fresh coriander
1/4 cup fresh basil
1/4 cup fresh parsley
1/2 cup macadamia nuts — toasted, chopped
2 tbsp pumpkin seeds — toasted
2 tbsp sunflower seeds — toasted
1/2 avocado — sliced
10 - 12 mange tout — sliced
red wine vinegar
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Preheat the oven to 200°C.

Place the butternut wedges and red onion in a baking tray, drizzle with olive oil to prevent sticking and season with salt, pepper and paprika. Roast turning the veggies half way, until cooked through (about 30 minutes).

Assemble the salad by placing all the ingredients in a giant bowl. Drizzle with some olive oil and vinegar, toss and serve.

For the Robot Pepper Relish:

6 mixed peppers (red, yellow and green)
Olive oil
2 to 3 tbsp sherry vinegar
or red-wine vinegar
2 cloves garlic, finely chopped
1 tbsp brown sugar
Salt and freshly ground black pepper

Preheat the oven to 200°C.

Place the whole peppers on a non-stick baking tray or on a tray lined with baking paper. Drizzle over the olive oil and rub it into the peppers, making sure they’re evenly coated, then place the peppers into the oven for about 15 minutes. Turn them over and continue roasting for another 10 minutes – when the skin is slightly
blackened and blistered all over, they’re done (you can also do this on the braai).

Remove the peppers from the oven and place them in a large bowl. Cover the bowl
with cling wrap so that they can steam for about 20 minutes.

Once cooled, the peppers will be easy to handle and you should be able to peel the skin off easily. Using your hands, remove the pith and seeds and peel the skin back, placing the pepper flesh on a chopping board.

Cut the flesh into long strips and place in a glass jar.

Mix together two tablespoons each olive oil and vinegar. Add in the garlic, sugar, salt and pepper and do a taste test. You may want to add a little more vinegar or olive oil and depending on how big the peppers were, you may need to bulk up the liquid slightly. Once satisfied, pour the dressing over the peppers and stir to combine. Set aside to marinate for a little while and then serve. This is delish with eggs, on toast with hummus, added to a salad or simply served as a side at a braai.

Roasted butternut salad

Recipe extract from Amy Hopkins lastest cookbook, Love Food. Follow Amy Hopkins on Instagram for more recipes.

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