Roast Butternut and Biltong Salad
Ingredients:
500g Butternut peeled and diced, 1 Sweet red pepper diced,
100g Rocket leaves, 10g packet of IOW Biltong,
3 tbsp Roasted mixed seeds, 50g Feta cheese,
Garnish with Parsley, Freshly ground salt and pepper,
Balsamic glaze, Oil of Wight (virgin Rape Seed Oil)
Method:
Preheat oven to 180C, toss butternut and pepper in a little oil and roast for 30 mins until soft and slightly charred.
Layer salad on plate starting with rocket, then roasted vegetables.
Top with feta and biltong. Sprinkle over the seeds and parsley.
Drizzle with balsamic glaze and Oil of Wight.
- Like this
- Be the first to like this!
Comments
Register now to add your own comments
