Roasted Butternut, Feta and Avocado Salad

Serves 4-6 | Prep 20 min | Bake 30 min

Ingredients

500g butternut, peeled and cubed

2 tbsp (30ml) olive or avocado oil

1 avocado, cut into chunks, to serve

½ cup (125ml) peppadews,

chopped, to serve

150g Feta chunks, to serve

rocket, to serve

mint, to serve

For the dressing

4 tbsp (60ml) balsamic vinegar

2 tbsp (30ml) sweet chilli sauce

1 tbsp (15ml) soy sauce

4 tbsp (60ml) juice from peppadews

4 tbsp (60ml) chopped coriander

4 tbsp (60ml) chopped flat-leaf

Italian parsley

4 tbsp (60ml) chopped mint

Method

Preheat the oven to 180°C. Place the butternut on a baking tray, drizzle with oil and season. Bake for 30 minutes or until soft and slightly caramelised.

Combine all the dressing ingredients in a jug, season and mix well.

Pour the dressing over the warm butternut and top with the avo, peppadews, Feta, rocket and mint.

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