But­ter­nut and grain salad

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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.

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