Name: Warm autumnal salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

1.Preheat 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.

2.Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.

3.Remove 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

4.Bring 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.

5.Using a hand blender, blitz the rocket and oil together until smooth.