Ingredients

Method

• 1 butternut
• 4 T olive oil
• ½ cup black olives, pitted
• Sea salt and freshly ground
• 3 rounds Crottin goat’s-milk cheese
• Zest of 1 lime
• 6 Persimmons, peeled and sliced
• 50 g salad onions, sliced
• 100 g rocket
• Warm crusty bread, to serve

Method

Ingredients

Preheat the oven to 220ºC.
Peel and thinly slice the butternut then drizzle with olive oil. Add the olives and season to taste. Roast for 8 to 10 minutes, until the butternut is soft.
Place the goat’s milk cheese rounds on a baking tray, drizzle with olive oil and season with the lemon zest. Warm in the oven for 4 to 5 minutes.
Serve the warm cheese with the roasted butternut and persimmon. Top with the salad onions and rocket. Drizzle with extra virgin olive oil and serve with warm crusty bread.
Per serving: 1875.6kJ, 11.1g protein, 22.3g fat, 32.5g carbs