Roasted Butternut Salad with Minted Yoghurt Dressing


Serves 4

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