We love embracing the art of slow Sundays in pyjamas with a delicious brunch - one bite at a time!
This Roasted Butternut Squash & Goat Cheese Salad is a flavour fiesta. Perfect just as it is or as a sidekick at your next BBQ. Trust us, it's a MUST-try dish that'll have everyone asking for the recipe. Keep those pyjamas on, grab your fork and let's brunch!
You will need:
1 Large Butternut Squash (deseeded + cut into wedges)
2 tsp Cumin Seeds
1 Clove Garlic Minced
2 Bunches Spring Onions (approx. 10)
100g Rocket Leaves
100g Goats Cheese Crumbled
50g Pine Nuts
Salt + Pepper
3 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Honey
Preheat the oven to 200°C, fan 180°C, gas 6. Toss the butternut squash with 2 tbsp of olive oil, the cumin seeds, minced garlic salt and pepper. Spread out on a large tray and roast for 35 minutes until tender and caramelised.
Toast the pine nuts on a dry pan and then set aside.
Top and tail the spring onions then toss in a little olive oil. Cook them whole (or split bigger ones lengthways in 2) on a griddle pan until charred on both sides.
For the dressing place all the ingredient into an empty jar. Place the lid on and give it a shake.
In a large bowl toss the rocket in half of the dressing.
To assemble, place the rocket onto a large serving plate. Assemble the warm butternut squash and spring onions on top. Then crumble the goats cheese on top and sprinkle toasted pine nuts.
Drizzle the remaining dressing all over and tuck in!
(Brunch for a bunch tip: If you are feeding a crowd, double up and cook the butternut squash and spring onions ahead of time or the night before. Just give them a quick blast in the microwave to heat through before assembling the salad. This one is great for a BBQ too)