Roasted Butternut, Beetroot and Avocado Salad

Ingredients:

For the salad:

2 bulbs of garlic
500g butternut cubes
15ml olive oil
Freshly ground salt and pepper
125g beetroot cubes, ready-cooked
1 large ripe avocado, cubed
100g chevin, torn up
100g combination of rocket, watercress and micro rocket leaves
Extra virgin olive oil

For the dressing:

45ml coriander, finely chopped
45ml mint, finely chopped
30ml honey or sweet chilli sauce
1/4 onion, finely chopped
30ml balsamic vinegar
15ml brown sugar
125ml extra virgin olive oil
Salt and pepper to taste

Method:

1. Preheat the oven to 200 degrees Celsius.

2.Cut the garlic bulbs in half, exposing all the cloves, and wrap them in foil. Roast for about one hour until the cloves are soft.

3. Place the butternut cubes onto a baking tray, drizzle with olive oil and season. Roast for about 40 minutes until golden and slightly charred.

4. For the dressing, squash the soft cloves of garlic using the flat side of a knife’s blade. Add the herb, sweet chill, onion, balsamic and brown sugar. Mix and bash away until the cloves have completely broken up and the sugar has dissolved.

5. Slowly add the olive oil and mix it altogether until the desired consistency is reached. Season with salt and pepper to taste.

6. To finish off salad, lightly toss the roasted butternut, beetroot, avocado cubes and chevin with the salad greens. Place into a serving dish.

7. Lightly drizzle the salad with some olive oil. Serve with crusty bread.

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