Roasted Butternut Salad with a Soy and Balsamic Dressing
– 1 large butternut, peeled and cut into 2cm cubes
– olive oil
– Salt & Pepper to season
– 1/2 tsp mixed herbs
2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp soy sauce
1 red chilli, seeded and chopped
1 garlic clove, crushed
1 tsp honey
1 tsp roasted sesame seeds
Handful of rocket leaves
Preheat oven to 180C. Place butternut on a baking tray, drizzle with olive oil and season with salt, pepper and mixed herbs.
Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking.
Whisk together the dressing ingredients. Put the rocket or salad leaves in a shallow serving bowl and arrange the roasted butternut on top. Pour the dressing over and top with roasted sesame seeds.