Butternut & Rocket Salad

You’ll need: 500g butternut – peeled and cut into small dice about 1cm square, 1 medium onion finely chopped, 1 tsp chili flakes, 2 Tbs extra virgin olive oil, sea salt and freshly milled black pepper, 100g rocket leaves, balsamic glaze.

Method: Set the oven on 190C.  In a bowl, mix together the butternut, onion, chilli flakes, extra virgin olive oil, season with the sea salt and freshly milled black pepper.  Place on the baking tray in a single layer and bake in the oven for about 20 – 25 minutes until the butternut is starting to caramelize.  Allow to cool.  Just before serving, toss the butternut with the rocket, plate up and sprinkle with the balsamic glaze.

Serves 4

In the photograph the salad is served with baked crumbed fish portions dressed with grated Parmesan