- 2 medium-sized butternuts
- 40 g butter
- 2 T honey
- 250 g bacon
- 230 g Tenderstem broccoli
- 80 g organic rainbow radishes, very thinly sliced
- 75 g feta cheese
- For the dressing:
- 6 T Woolworths mild Peppadew chutney
- 4 T olive oil
- 1/2 lemon, juiced
- sugar, to taste
Preheat the oven to 190°C and lightly grease a baking tray with oil or butter. Chop off both ends of the butternut and cut into long slices – each butternut should yield 8 slices.
Remove the seeds and place the butternut on the baking tray. Dot with butter and drizzle with the honey. Top with the bacon rashers and bake for 30 minutes, or until the butternut is cooked through and slightly golden and the bacon is crispy.
Blanch the broccoli in boiling water for 3 minutes, then remove and refresh under cold running water.
Transfer the butternut and bacon to a platter, add the broccoli and radishes and crumble over the feta cheese. Mix together the dressing ingredients and drizzle over the salad. Serve while still warm.
Cook’s note: I prefer using Woolworths’ mild Peppadew chutney as it has the right amount of heat to complement this dish. If you prefer a tangier dressing, use the juice of a whole lemon.