BUTTERNUT, SAGE AND FETA SALAD WITH RASPBERRY VINAIGRETTE

Ingredients

• 1 small butternut, halved, pitted and thinly sliced

• 2 Tbsp extra olive oil, plus extra for brushing

• black pepper, ground

• a pinch sea salt, plus extra to taste

• 125ml sunflower oil

• 1 x 20 g sage leaves

• 2 rounds feta, for sprinkling

• 100g granulated sugar

• 125ml cold water

• 500ml raspberries, roughly mashed

• 1 cup red wine vinegar, to serve

Cooking Instructions

1. Preheat the oven to 180°C.

2. Place the butternut slices on a baking tray and drizzle with the olive oil. Season to taste. Roast in the oven for about 10 minutes, or until soft on the inside and crisp on the outside.

3. Meanwhile, heat the sunflower oil in a saucepan over a high heat and deep-fry the sage leaves for a few seconds, or until crisp and vibrant green in colour. Drain on kitchen paper.

4. To make the vinaigrette, combine the sugar, water and raspberries in a saucepan over a low heat. Cook gently until the raspberries have softened, then set aside to cool. Once cool, whisk in the vinegar.

5. Arrange the butternut slices on a platter and scatter over the fried sage leaves and crumbled feta. Drizzle with the raspberry vinaigrette and serve immediately.

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