Avocado & Butternut Salad

Ingredients

  • 150g Butternut squash
  • 3 Cloves garlic
  • 150g Red cabbage
  • 1/2 Medium avocado
  • 1 tsp Caraway seeds
  • 1 tbsp Lemon juice
  • 50ml Cider vinegar
  • Fresh rosemary and ground black pepper to serve

Method

  1. Chop the butternut squash into slices and roast, topped with the crushed garlic cloves for around 30 minutes, or until soft
  2. Slice the avocado, placing the pieces into lemon juice to prevent browning
  3. Finely chop the cabbage and mix well with the vinegar and caraway seeds
  4. 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

Cooking Time: 30 Minutes

Serves: 2

Keeps For: 3 days

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!