Geroosterde botterskorsie & pampoenslaai met Jason's Hill Chenin Blanc

Serves: 4–6 | Prep Time: 20 minute | Cook Time: 40 minutes

Ingredients:

For the roasted vegetables:

• 2 cups butternut, peeled and cubed
• 2 cups pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp honey (optional for added caramelisation)

For the salad:

• 2 cups baby spinach or mixed salad leaves
• ½ cup crumbled feta cheese
• ¼ cup pumpkin seeds (toasted)
• ¼ red onion, finely sliced
• ½ cup cooked quinoa or couscous (optional for extra texture)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 200°C (390°F).

2. Prepare the vegetables: Place the cubed butternut and pumpkin on a baking tray. Drizzle with olive oil, then sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.

(Optional: Drizzle with honey for extra caramelisation.)

3. Roast the vegetables: Roast in the oven for 35–40 minutes, turning halfway, until the edges are golden and the vegetables are tender.

4. Make the dressing: While the vegetables roast, whisk all the dressing ingredients together in a small bowl or jar. Set aside.

5. Toast the seeds

In a dry pan over medium heat, toast the pumpkin seeds for 2–3 minutes until they begin to pop. Set aside.

6. Assemble the salad

In a large salad bowl, layer the baby spinach, roasted butternut and pumpkin, red onion slices, cooked quinoa (if using), and crumbled feta. Drizzle with the dressing and toss gently.

7. Garnish and serve

Top with toasted pumpkin seeds just before serving for added crunch.