Theo Mannie of Granny Mouse Country House and Spa's Roasted Butternut Salad
Roasted Butternut Salad
- 300g butternut, peeled and chopped into bite sizes
- 20g pumpkin seeds lightly toasted
- 2 large sticks of cinnamon
- 10g pistachio nuts
- 100g cream cheese
- 20g mixed micro herbs
- 20ml Italian salad dressing
Method: Place the pistachio nuts in in a food processor until the end result resembles dust. Pour in the cream cheese and blend for another 30 seconds. Place in a piping bag then chill. Place the butternut into a roasting tray together with the cinnamon, cover with foil and bake at 180ºC for 21 min. In the meantime, lay the micro herbs in the centre of the plate. Sprinkle on the toasted pumpkin seeds. Pipe scatted dots of the cream cheese. Do the same with the salad dressing. Randomly place the butternut over the salad.
