- 1 butternut, cut into wedges
- 3 T olive oil
- Salt, to taste
- Vegetable oil, for frying
- 1 x 20 g sage leaves punnet
- 250 g Woolworths fior di latte
- For the blueberry dressing:
- 120 g blueberries
- ¼ cup red wine vinegar
- 3 T honey
Preheat the oven to 180°C.
Place the butternut on a baking tray, then coat in the olive oil and sprinkle with salt. Roast for 30 minutes, turning halfway through the cooking time. The butternut should be tender and lightly charred.
Heat the vegetable oil in a pan over a medium heat and fry the sage leaves for 10 seconds on each side until slightly golden. Drain on kitchen paper.
Place the butternut on a large serving dish and tear over the fior di latte. Spoon over the warm blueberry dressing and top with the crispy sage leaves.
To make the blueberry dressing, place the blueberries in a pan over a medium heat. Allow to burst slightly, then add the red wine vinegar and honey and stir through gently.