Ingredients:
½ butternut peeled & cubed (1 ½ cup when cooked)
½ red onion finely sliced
1 avo cubed
Feta cheese cubed
Fresh dhania chopped (handful)
Dressing:
¼ cup sweet chilli sauce
2 tsp brown sugar
1 tsp fine red chilli powder
1 – 2tblsp vinegar
1 tsp honey
Topping:
80 grams chopped pecan nuts
2 tblsp sesame seeds
2 tblsp flaked almonds
Olive oil to fry nuts
Method:
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