BUTTERNUT SALAD WITH FETA

BUTTERNUT SALAD WITH FETA
1.5 kg butternut peeled, seeded and cut in cubes (±1 inch)
8 to 10 large garlic cloves
1½ tablespoon olive oil
1 avocado
1 cup feta cheese cubes
¼ cup roasted almonds or sunflower seeds
Preheat oven to 180° C.
Toss butternut and garlic cloves with olive oil and roast for 15 to 20 minutes in middle of oven until squash is just tender and pale golden, stirring once halfway through roasting.

Dressing:
1 Red onion – finely chopped
2 teaspoons coriander chopped
2 teaspoons mint chopped
4 teaspoons sweet chilly sauce
4 teaspoons balsamic vinegar
2 teaspoons brown sugar
Salt and pepper to taste
In a small bowl, mix together all the ingredients for dressing.
Layer butternut, garlic cloves, feta cheese and avocado in a serving dish or on platter
Drizzle with dressing and top with almonds or sunflower seeds.

Resep: Louise Venter
Foto 1:  Rina Kleinhans
Foto 2:  Adam Cloete