Roasted butternut salad
Ingredients
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons salt
pinch of pepper
1kg butternut, peeled and cut into 2cm pieces
4 tablespoons vegetable oil
Vinaigrette:
½ teaspoon finely chopped garlic
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
½ teaspoon Dijon mustard
salt and pepper
1 can (400g) chickpeas, drained
1 small red onion, finely diced
1 red pepper, seeded and finely diced
2 tablespoons chopped coriander
1 tablespoon chopped mint
I love roasted butternut with dark, golden-brown edges. When vegetables are roasted correctly, the flavour intensifies twofold. The key is a single layer – don’t overcrowd the tray, and roast at a high temperature. This is a great everyday salad that can be enjoyed as a meal with some micro greens or as a side dish to a main course. For a heartier, more substantial dish, add shredded chicken. It’s always a winner!
Cooking Instructions
- Combine the sugar, cinnamon, cumin, salt and pepper in a bowl.
- Place the butternut cubes in a separate mixing bowl, toss with oil, then sprinkle with sugar-spice mixture and combine well.
- Spread the butternut out in a single layer on a baking sheet and roast in a preheated oven at 190˚C for about 10–15 minutes, or until golden-brown. Remove and set aside.
- Whisk the ingredients for the vinaigrette in a separate bowl.
- Combine the roasted butternut with the chickpeas, onion, red pepper, herbs and all the vinaigrette and gently-gently mix it together.
- Let it sit at room temperature for 15–20 minutes to allow all the flavours to mingle.
Make sure the oven is nice and hot before you put the butternut in, and spread out the butternut in one layer or it will steam instead of roast. It is important to properly roast the butternut until it starts to caramelise.
About the Author
Liezie Mulder is the co-owner and head chef of Knysna’s popular café and artisan bakery, île de païn. Liezie trained as a chef in the US, working under inspirational chefs in esteemed kitchens. It was here she met her life and business partner, master baker Markus Färbinger. Together, Liezie and Markus started île de païn on a wing and a prayer when they returned to Knysna in 2002. Local whispers soon spread about a small café on Thesen Islands offering the authentic coffee, croissants and sandwiches. île de païn has grown up and expanded, but stayed close to its roots. Liezie wrote her first recipe book “Café Food” in 2009 in a desire to share her passion for food and illustrate that marvelous dishes can be made at home by anyone.
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