Roasted butternut salad with pomegranate

This is a lovely summer salad to serve with a braai or an outdoors Mediterranean-style lunch.
The colours are so striking it really looks lovely on the table!



Ingredients
1 large butternut
1 red onion
1/4 cup green pumpkin seeds
jewels from half a pomegranate
1 feta round
handful of wild rocket
Ina Paarman Potato Spice
olive oil

Method
1. Peel, core and cube butternut. Cut red onion into large wedges.
2. Place butternut and onion on a baking tray with olive oil and season with Ina Paarman Potato Spice. Roast until butternut is soft but not falling apart.
3. Cool butternut and then place in a salad bowl. Dry roast green pumpkin seeds until they just start popping.
4. Place rocket over butternut. Crumble feta over the top. Sprinkle green pumpkin seeds and pomegranate jewels over the top and serve.

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Sanet Prinsloo
Chef