Cooking

Oven Roasted Butternut and Biltong Salad "My boy Lollipop You make my heart go giddyup You are as sweet as candy You're my sugar dandy" - Millie Small

Ingredients

• 1,2kg peeled butternut chunks
• 1 medium onion, cut into chunks
• 4 garlic cloves, chopped
• Salt and freshly ground black pepper to taste
• 45ml olive oil
• 60ml Illovo Maple Syrup
• 30ml white balsamic vinegar
• 90g thinly sliced biltong (250ml)

To serve: Washed rocket leaves, 1 round of Feta cheese, crumbled

Method

• 1. Preheat oven to 200°C.
• 2. Place butternut chunks snugly in a single layer in a greased oven dish. Add onion and garlic and season with salt and pepper.
• 3. Drizzle with oil and Illovo Maple Syrup.
• 4. Bake for 45 minutes turning vegetables occasionally, until butternut is tender but still firm.
• 5. Leave butternut to cool, then gently stir in the vinegar and biltong. If you prefer the salad more moist, add in a little extra olive oil.
• 6. Spoon onto rocket lined salad platter, sprinkle with cheese and finish with a grinding of black pepper. Serve at room temperature.

Tips: Feta cheese can be replaced with blue cheese. Diced avocado may be added in step 5