Roasted Butternut Salad with Minted Yoghurt Dressing
1kg butternut, cut into long wedges
Salt and pepper
1 tsp chilli flakes
2 Tbs chopped fresh thyme
2 Tbs olive oil
80g wild rocket
250g Lancewood cottage cheese
100g pine nuts, toasted
4 Tbs pomegranate seeds
For the dressing:
½ cup Lancewood double cream plain yoghurt
Juice ½ lemon
1 Tbs whole grain mustard
2 Tbs chopped 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