- 1 large butternut
- 1 T olive oil
- Sea salt and freshly ground black pepper
- 3 - 4 cups fresh coriander leaves and shoots
- 1 lemon, zested and juiced
- Chives, chopped, to garnish
Preheat the oven to 180°C.
Peel the butternut and cut into 2 cm cubes. Place on a baking tray, drizzle with olive oil, season and roast for 25 minutes, or until crispy and cooked through.
Toss with the coriander, drizzle over the lemon juice and sprinkle over the zest.
Garnish with the chives.