FOTO: Micky Hoyle

Salads

Delicious autumn salad

  • 500 g butternut, cubed
  • 30 g olive oil
  • 180 g thin green beans
  • 2 large red onions, quartered
  • 4 baby marrows, thinly sliced lengthwise
  • 1 aubergine, sliced
  • fresh rocket
  • fresh basil
  • salt and freshly ground black pepper to taste

Preheat oven to 200 °C. Put butternut in an oven dish. Drizzle with olive oil and season with salt and black pepper. Roast until the butternut is soft. Take out and allow to cool. Dunk beans in boiling water for about 4 minutes. Remove and drain. Pour a little olive oil over the onions, baby marrows and aubergine. Heat a griddle pan. Fry the onions, baby marrows and aubergine on both sides until soft. Put fresh rocket on a serving plate and arrange vegetables on top. Sprinkle fresh basil on top. Serve with olive oil.