Roasted butternut salad - Celeb Feasts

12 March


Recipe courtesy of Zola Nene.


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 

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