1 small butternut, cut into wedges, seeds removed
15 ml (1 tbsp) olive oil
salt and pepper
100 g (3.5 oz) quinoa or bulgur wheat, cooked and drained
30 ml (2 tbsp) basil pesto
30 ml (2 tbsp) vinaigrette dressing
30 ml (2 tbsp) fresh mint leaves
50 g (1.8 oz) fresh baby spinach leaves
50 g (1.8 oz) pomegranate rubies
12 Peppadew® Jalapeño Halves
Preheat the oven to 180°C. Place the butternut wedges into a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast the butternut for 35 – 45 minutes, or until cooked.
Place the quinoa, basil pesto, vinaigrette dressing, mint, spinach leaves and pomegranate rubies into a mixing bowl. Toss lightly to combine.
Arrange the butternut wedges, Peppadew® Jalapeño Halves and the quinoa mixture onto a serving platter. Garnish with extra fresh herbs.
This makes a lovely vegetarian main dish or a side to grilled meats.