½ butternut peeled & cubed (1 ½ cup when cooked)

½ red onion finely sliced

1 avo cubed

Feta cheese cubed

Fresh dhania chopped (handful)


¼ cup sweet chilli sauce

2 tsp brown sugar

1 tsp fine red chilli powder

1 – 2tblsp vinegar

1 tsp honey


80 grams chopped pecan nuts

2 tblsp sesame seeds

2 tblsp flaked almonds

Olive oil to fry nuts


Salt & oil cubed butternut, bake in moderate oven till cooked (not to soft)

Pour dressing over butternut & red onion (allow to marinate)

Fry nuts in olive oil till golden (separately)

Add remaining salad ingredients before salad is served

Toss salad lightly

Top with nut mixture

Serve on a bed of rocket/lettuce (optional)

Serve at room temperature

Dress butternut while still warm