ROASTED BUTTERNUT SALAD WITH AMASI DRESSING
A vibrant, flavourful salad with roasted butternut and tomatoes on a bed of greens, finished with creamy chevin, crunchy dukkah and bright orange slices. Topped with a tangy amasi dressing, it’s a fresh, hearty and satisfying salad to enjoy this summer.
Ingredients
Amasi dressing
- 125 ml amasi
- 15 ml creamy mayonnaise
- 2.5 ml Dijon mustard
- 5 ml fresh lemon juice
- 1 garlic clove crushed
- 1.25 ml smoked paprika
- 5 g fresh parsley finely chopped
- salt and freshly ground black pepper
- 15 ml olive oil
Butternut salad
- 500 g butternut cubes
- 15 ml olive oil
- 5 ml ground cumin
- 2.5 ml ground coriander
- salt and freshly ground black pepper
- 250 g baby plum tomatoes
- 5 ml olive oil
- 100 g baby spinach leaves
- 40 g rocket
- 10 g fresh mint leaves shredded
- 1 orange
- 100 g plain chevin
- 30 ml dukkah
Instructions
- To prepare the dressing, combine the amasi, mayonnaise, mustard, lemon juice, garlic, smoked paprika and parsley in a small bowl. Season with salt and pepper. Gradually add the oil while whisking. Set aside in the fridge.
- Preheat the oven to 180°C and line a tray with baking paper. Toss the butternut in a tablespoon of oil, cumin and coriander. Season with salt and pepper. Arrange the butternut on the tray and roast for 15 minutes.
- Toss the tomatoes in a teaspoon of oil and season well. Add the tomatoes to the butternut tray and roast for a further 25-30 minutes, until the butternut is tender. Set aside to cool slightly.
- Arrange the spinach, rocket and mint on a platter and toss together. Top with the roasted butternut and tomatoes. Peel the orange and cut into slices. Cut each slice into quarters and arrange on the salad. Crumble over the chevin and sprinkle with dukkah. Drizzle over the amasi dressing just before serving