Mike van de Elzen: Warm butternut salad with black olive honey
Follow
the podcast on
Warm butternut salad w black olive honey & rocket oil
Cook time: 25 minutes
Prep time: 20 minutes
Serves: 6
Butternut salad
1 large butternut
12 small tunnel house tomatoes
2 tbsp sunflower oil
flaky salt & black pepper
Handful rocket leaves
150 gm danish feta, crumbled
1 cup walnut halves, toasted till crispy
Kalamata Honey
12 pitted kalamata olives
1 tbsp honey
Rocket oil
1 handful of rocket
1/2 cup sunflower oil salt
Preheat oven to 180*C.
Carefully cut butternut in half and scoop out seeds.
Slice into wedges and toss in a large bowl with the oil and flaky salt, spread out onto a roasting tray. Roast in oven for 25 minutes. After this time add the tomatoes onto the tray and cook for a further 10 minutes.
Make the black olive honey by simply blitzing the olives and honey together until smooth.
Remove the butternut and tomatoes from oven and arrange on serving dish, top with rocket, feta and toasted walnuts.
Drizzle with the olive honey and rocket oil.
To make the black olive honey
Simply blitz olives and honey together until smooth.
To make the rocket oil
Bring a pot of salted water to a rapid boil. Drop in your rocket and count to 5, remove and drop straight into boiling water. Once cold, squeeze out excess water and blitz quickly with oil. Pour over a sieve with a chux cloth and allow the oil to drip through slowly.
Take your Radio, Podcasts and Music with you
Get the iHeart App
Get more of the radio, music and podcasts you love with the FREE iHeart app. Scan the QR code to download now.
Download from the app stores
Stream unlimited music, thousands of radio stations and podcasts all in one app. iHeart is easy to use and all FREE
