Ingredients

Method

• 500 g Woolworths butternut, pumpkin and sweet potato mix
• 2 ½ T oil
• 1 t cumin seeds
• 1 t coriander seeds
• 200 g salted butter
• 1 t fresh ginger, grated
• 400 g Woolworths cooked marinated beetroot
• 2 T Woolworths vegetable seasoning
• 2 naartjies, zested and juiced
• 250 g feta (optional)
• Woolworths balsamic salad sprinkle, for serving
• use basil for microherbs, for serving

Method

Ingredients

1. Snip a corner off the bag of butternut and sweet potato and microwave for 8 minutes or until tender. Heat the oil in a pan over a high heat and fry the vegetables until golden brown, add vegetable seasoning.

2. Heat another pan and dry roast the cumin and coriander seeds. Add the butter and allow to melt. Add the ginger and stir. Lastly, add the naartjie juice and zest.

3. To serve, arrange the roasted vegetables onto a serving platter and pour over the naartjie butter. Top with the marinated beetroot, break up large pieces of feta and toss over the salad and scatter with the salad sprinkle and microherbs.

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Photograph: Shavan Rahim
Videography: Romy Wilson