Bits of Carey

I dont know about you, but we have been eating alot of meat, starch and fat lately. It’s like we innately want to put extra padding onto ourselves or something.  Hub and I are trying to be healthy, although we need to cut down on a few things, we wont can’t entirely.  I for one still need something that fills my belly and satisfies my tastebuds. This lush winter salad hits the spot. Enjoy as a meatless meal or serve with grilled chicken or fish fillets.

Lush Winter Salad
Serves: 2 main meals or 4 sides

500 g butternut cubes
Olive oil, salt and pepper
+- 250 g ready cooked beetroot cubes (or boil with skin on until soft, then peel and cut into wedges OR roast with the butternut)
4 spring onions or 1 small red onion, sliced
100 g mixed seasonal salad greens
Handful of basil leaves
100 g chevin or danish feta, broken into cubes
1/4 cup mixed seeds
To serve:
Parmesan infused olive oil for drizzling
Balsamic reduction

Preheat oven to 200 degrees celcius.
Place butternut onto a roasting tray. Drizzle with some oil and season. Roast for +- 40 minutes until softened and slighly charred.
Gently combine all the salad ingredients and serve drizzled with olive oil and balsamic reduction.

Other variations:
Add ripe cubes of avo
Add parmesan shavings
For something meaty, add slices of prosciutto or crispy bacon