Butternut and grain salad
Under R125 • Serves 4 as a main course Preparation time: 25 minutes • Oven temperature: 220°C Cooking time: 25 minutes
• 1 medium butternut, peeled • 1 small red onion, sliced into rings • 30ml sun-dried tomato pesto • 30ml olive oil • 125ml pumpkin seeds, toasted • 3 feta rounds, crumbled
• 80g wild rocket • 60ml grated Parmesan • 60ml pomegranate rubies • 250g cooked grains (brown and wild rice, bulgur, spelt, rye, lentils and quinoa are all delicious)
1 Preheat the oven. Using a sharp knife, thinly slice the butternut. For a festive touch, cut a star shape out of each slice with a cookie cutter. Mix the sliced onion, pesto and oil and spread out on a baking tray. Roast for about 20 minutes. Keep an eye on it and turn the slices as needed to make sure they are cooked through. Grill for a further 5 minutes to brown them nicely.
2 Mix the cooked vegetables, salt and pepper, and a little extra olive oil through the grains and spoon onto a serving platter. Add the pumpkin seeds, feta and rocket; mix through. Lastly, sprinkle the Parmesan and pomegranate rubies on top.