Warm butternut salad
|1||butternut — strips|
|20 ml||fresh chillies — 573|
|salt and freshly ground black pepper|
|1 cup||vinegar — balsamic|
Simply arrange the butternut in an oven pan and drizzle with olive oil.
Season with salt and pepper and roast in the oven until soft.
Drizzle with honey and roast for another 5 minutes, ensuring a good roast coloring throughout the pieces of butternut.
In the meantime add the balsamic vinegar to a small saucepan on high heat until it starts to boil, remove from heat and gently stir to ensure it reduces to a sweet glazy, sticky sauce.
Arrange rocket leaves on a platter, add the roasted butternut, add crumbled feta cheese and scatter with seeds.
Pour balsamic glaze over the salad and serve with any choice of meat dish.