Roast Butternut and Cherry Tomato Salad
Ingredients
- 2 cups diced butternut
- 2 cups cherry tomatoes
- Handful asparagus spears
- Handful broccoli florets
- 2 cups rocket
- 1/2 cup mint
- 2 tablespoons pine nuts
- 2 tablespoons basil pesto
- olive oil
- juice of one lemon
- chilli salt flakes to serve
Ricotta
- 1 cup raw cashews, soaked
- 1/2 cup toasted pine nuts
- 1/2 cup water
- juice of 1 large lemon
- 2 tablespoons nutritional yeast (optional)
- 1 small garlic clove
- 1/2 teaspoon onion powder
- Himalayan sea salt and cracked pepper to taste
Preparation
Preheat your oven to 200°C.
Drizzle the butternut, tomatoes, and asparagus with olive oil and season well.
Place the butternut on a lined baking tray and put it in the oven.
After 20 minutes, add the tomatoes and continue cooking for another 10 minutes.
Add the asparagus and cook for another 10 minutes until the butternut is golden.
Place the broccoli florets in salted boiling water for a couple of minutes, then transfer to iced water to retain color and drain.
Arrange rocket and mint on a plate, top with the vegetables, ricotta, and a generous dollop of pesto.
Drizzle with olive oil and lemon juice, and serve with chilli salt flakes.
Ricotta
Soak the cashews in hot water for 5 minutes.
Drain the cashews and place them with the remaining ingredients in a food processor.
Process until creamy.
