Worldwide lockdown is upon us. Here in South Africa, it has been in effect for 6 weeks so far. I have used this time to experiment in the kitchen, and wow! The results have been superb! This is my first recipe post, and I assure you that it won’t be my last either. One thing I really dislike about online recipes is the useless waffling on that happens before we get to the actual meal… I don’t want to be that person. So let’s get on with this gorgeous roast butternut salad!
800g peeled and cubed butternut Olive oil (or your personal preference) Salt Pepper Paprika 1 400g tin of chickpeas 4 handfuls of baby spinach 200g Danish style feta cheese 5 Peppadews 3 teaspoons pumpkin seeds
How to make Roast butternut salad
Yields a full meal for 2-3 adults, or a side dish for up to 6 adults
Start by preheating the oven to 180 Celcius. Coat the butternut pieces in 2 tablespoons of oil and season with salt, freshly cracked black pepper, and a teaspoon of paprika. Add this to a lined baking tray and roast for around 35 minutes, or until soft and gnarly on the edges.
While the butternut is roasting, drain and rinse the chickpeas then dry on some paper towels.
Heat up a pan on medium-high with 2-3 tablespoons of oil and add in the drained and semi-dried chickpeas. Please note that they will pop and jump around in the pan. Add a small pinch of salt and toss regularly for 15 – 17 minutes until they are golden and crispy. I’m not a fan of crisping them all the way through. I like them crisp on the outside and soft on the inside, but you should cook them until you are happy.
Now its time to add the rest of the ingredients to the salad bowl. Add 4 handfuls of baby spinach to the cubed feta and cut up peppadews.
By now, the Butternut should be done. Add this to the salad bowl along with the chickpeas and the pumpkin seeds and toss. It’s really that simple!
Plate up this delicious roast butternut salad and use the dressing of your choice. I made a really easy dressing with some plain yogurt, a splash of sweet peppadew vinegar, a sprinkle of lemon juice and a pinch of salt. It complimented the dish perfectly.
Come back soon for my next recipes: Roast tomato soup, roast tomato risotto, and cauliflower korma curry… Yummo!