Ingredients

Method

• 1 butternut, sliced skin and seeds intact
• 650 g Woolworths baby beetroot, washed and quartered
• 5 garlic cloves, crushed
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 40 g watercress
• 3 spring onions, chopped
For the cauliflower couscous:
• 380 g Woolworths cauliflower couscous
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
For the lemon dressing, whisk:
• 2-3 T olive oil
• 1 lemon, zested and juiced
• 2 t Dijon mustard
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Toss the butternut and beetroot with the garlic, olive oil and seasoning, then roast for 40 minutes or until caramelised and tender.

2. Toss the cauliflower couscous in the olive oil and seasoning.

3. Serve the butternut and beetroot on the cauliflower couscous, watercress and spring onion, drizzle with lemon dressing and serve immediately.

Cook's note: Serve a build-your-own salad platter. It looks great, makes sharing easier and also keeps everything from wilting in the heat.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana