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Salad:
Dressing:
To serve:
Salad:
Preheat the oven to 180°C.
Toss the butternut, salt and pepper, chilli flakes, thyme and olive oil together.
Roast the butternut for about 45 minutes until it is tender and beginning to char around the edges.
Mix the red onion, garlic, honey and balsamic vinegar and pour over the cooked butternut.
Leave to cool to room temperature.
Dressing:
Whisk together the yoghurt, lemon juice, mustard and mint and season to taste.
To serve:
Toss the wild rocket onto a serving platter and place the cooled butternut on top of it.
Sprinkle with cottage cheese, pine nuts and pomegranate seeds.
Drizzle with the dressing to serve.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®
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