Roast butternut salad with African dressing

By admin
23 April 2012

Serves 6

Preparation time: 15-20 min

Cooking time: 45 min

1 medium-size butternut (600 g), seeded and cut into thin strips

1 red pepper, seeded and cut into wide strips

30 ml (2 T) olive or canola oil

juice of 1 small lemon

60 ml (¼ c) boiled water

5 ml (1 t) ground paprika

5 ml (1 t) ground cumin

2 ml (½ t) ground coriander seeds

1 ml (¼ t) ground cinnamon

5 ml (1 t) brown sugar

5 ml (1 t) grated lemon rind

30 ml (2 T) chopped fresh parsley

45 ml (3 T) chopped fresh coriander

10 ml (2 t) chopped fresh mint

80 g lettuce and baby spinach leaves, washed

2 ml (½ t) salt

freshly ground black pepper

Preheat the oven to 200 °C.

Put the butternut and red pepper strips in a large roasting pan and set aside while making the dressing.

In a glass bowl or measuring jug mix the oil, lemon juice, water and spices.

Add the sugar and lemon rind.

Pour the dressing over the butternut and red pepper and mix the vegetables well to evenly coat them.

Cover the roasting pan with foil and roast the vegetables for 20 minutes.

Remove the foil and roast uncovered for 25 minutes.

Mix in the freshly chopped herbs just before serving.

Arrange the lettuce and baby spinach leaves on a large serving platter or six individual plates and arrange the warm vegetables on the greens.

Season with the salt and freshly ground black pepper and serve as a vegetable at any meal.


• This dish can be served as a light meal provided you add a portion of starch and protein such as one or two slices of low-GI bread and a matchbox of lowfat cheese or 3-6 Pro-Vitas and 30 g shaved cold meat (usually a quarter of a packet).

• For a vegetarian version add 1 can (410 g) chickpeas (drained) to the butternut and pepper 10 minutes before the end of the cooking time. This will add 3 g protein and 10 g low-GI starch per serving.

• The energy will increase by 200 kJ, giving an extra half a legume protein portion per serving.

• Paprika, cumin, coriander and cinnamon are typical African spices. The fresh coriander, parsley and cinnamon are used here to make a fragrant salad.

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