Ingredients

Method

For the honey-miso glazed butternut :
• 2 T Woolworths Raw Seasonal Honey
• ½ T miso
• 2 x whole butternut
For the smoked Hasselback beets with pesto:
• 2 x 500 g Woolworths Vacuum Packed Cooked Baby Beetroot
• 2 T Woolworths Basil Pesto
• Juice of 1 lemon
For the whipped feta:
• 200 g Woolworths Plain South African Feta
• 125 g Woolworths Organic Full Cream Plain Smooth Cottage Cheese
• 1 T Woolworths Raw Seasonal Honey
• Zest of 1 lemon
• 1 T olive oil

Method

Ingredients

1. Preheat the oven to 180°C. Mix the honey and miso together and set aside. Quarter the whole butternut lengthways and deseed. Transfer into an oven proof dish, coat with the honey-miso glaze and bake for 25–30 minutes, until slightly tender.

2. Remove cooked baby beetroot from packaging and pat dry with a paper towel. Place flat-side down and slice the beets Hasselback style, making sure to not cut all the way through. Lightly coat in basil pesto and lemon juice mixture.

3. Carefully place onto braai grid and cover with foil, trapping the smoke for 5 minutes. Transfer onto a platter and finish with basil pesto and lemon mixture.

4. Place Tenderstem® Broccoli onto a braai grid and toss occasionally, for 5–10 minutes, until braai marks are visible on each side.

5. Add crumbled feta, cream cheese, honey, lemon zest, olive oil to a food processor and blend until smooth. Spread whipped feta onto a platter, top with charred broccoli and squeeze charred lemon. Finish by drizzling over the chilli crunch.

6. Remove butternut from the oven and allow to slightly cool. Coat with the remaining honey-miso glaze before placing onto the braai grid. Turn occasionally, for 5–10 minutes, until braai marks are visible on each side.

7. Serve with braaied protein of your choice and enjoy!