Butternut salad with cumin dressing

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Preheat the oven to 180 °C.
Toast the cumin seeds in a frying pan for three to four minutes or until they develop a strong aroma.
Add a little oil to the pan and add the spring onions. Stir-fry until soft.
Add the remaining olive oil and vinegar and pour the mixture into a bowl to cool.
Steam the butternut until nearly done. Arrange on a baking sheet and pour over half the dressing.
Roast the butternut until done but still firm.
Meanwhile, mix the remaining dressing with the chopped coriander and parsley.
Mix the apricots with the butternut and rocket leaves and pour over the remaining dressing.

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