1 kg Butternut (Cut into long wedges)
Salt and pepper
1 tsp Chilli flakes
2 Tablespoons Fresh thyme (Chopped)
2 Tablespoons Olive oil
80 Grams Wild rocket
250 Grams Lancewood cottage cheese
100 Grams Pine nuts (Toasted)
4 Tablespoons Pomegranate seeds
For the dressing:
1/2 cup Lancewood double cream plain yoghurt
1/2 Lemon juice
1 Tablespoons Whole grain mustard
2 Tablespoons Mint
Preheat oven to 180 degrees.
Toss together butternut, salt, pepper, thyme and olive oil. Roast until tender and beginning to char around the edges – about 45 minutes.
Whisk together red onion, garlic, honey and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
Whisk together the yoghurt, lemon juice, mustard, mint and season to taste.
Toss cooled butternut and rocket then place onto serving platter.
Sprinkle with the cottage cheese, pine nuts and pomegranate seeds.
Drizzle with the dressing to serve