Method
- Chop the butternut squash into slices and roast, topped with the crushed garlic cloves for around 30 minutes, or until soft
- Slice the avocado, placing the pieces into lemon juice to prevent browning
- Finely chop the cabbage and mix well with the vinegar and caraway seeds
- When the squash is cool, arrange on top of the cabbage with the avocado slices and garnish with fresh rosemary springs and pepper
Cooking Temperature: 200 degrees
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Cooking Time: 30 Minutes
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Serves: 2
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Keeps For: 3 days
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Tips and Comments
- It's not necessary to peel the squash; as long as it's good and clean, leave the peeler in the drawer and sneak in some extra vitamins!
- A more substantial salad, this is good served in addition to some fresh green leaves and can be used to 'top up' a lighter meal
- Particularly good served with baked sweet potato or a meal with a tangy, tomato based sauce!