Warm autumnal salad
A roasted root vegetable salad will still taste great as leftovers the next day.
- 25 mins cooking
- Serves 4
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Ingredients
Warm autumnal salad
- 1 large butternut
- 2 tablespoon olive oil
- salt
- black pepper
- 4 large vine-ripened tomatoes
- 100 gram rocket leaves
- 100 gram cow’s feta, broken into cubes
- 1/2 cup walnut halves, toasted
Rocket oil
- 100 gram rocket leaves
- 4 tablespoon olive oil
Kalamata honey
- 12 pitted kalamata olives
- 1 tablespoon honey
Method
Warm autumnal salad
- 1Preheat oven to 190°C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper.
- 2Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
- 3Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, drizzle with rocket oil (see below) and dollops of Kalamata honey.
Rocket oil
- 4Bring a small pot of lightly salted water to the boil, drop in the rocket, then pull out again immediately, running under cold water in sieve until cold.
- 5Using a hand blender, blitz the rocket and oil together until smooth.
Kalamata honey
- 6Using a hand blender, blitz olives and honey together into a smooth paste.