A stunning side-dish that's got just right amount nuttiness and citrus in the dressing to cut through the fragrant coriander and spiced butternut. Add the crunch of pumpkin seeds and you're set for a winning combo. 'Who needs lettuce?' I say!
Butternut and Coriander Salad
Ingredients: (serves 4 as a side dish)
1 medium-sized Butternut
1/2 tsp ground Cumin
1/2 tsp ground Allspice
1/2 tsp Smoked Paprika
50ml Pumpkin seeds
30g Fresh Coriander
2 heaped Tbsp Tahina
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Tbsp Water
1 tsp Honey
Pinch Salt and Pepper
Preheat oven to 180*C
Peel, halve and deseed the butternut. Slice into 1/2 cm slices and scatter over a large baking tray.
Mix together the spices with a pinch of salt
Drizzle over a little olive oil and sprinkle over the spices. Toss to coat.
Bake in the oven for 30 minutes or until just cooked through. Remove and allow to cool.
To make the dressing: whisk together all the ingredients until they come together.
Place the cooled butternut onto a serving dish, top with coriander and pumpkin seeds and drizzle over dressing.