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