Annalize’s Summer Butternut Salad

A bright and colourful summer salad. From family dinners to braais, it’s the perfect centrepiece for any table!

Ingredients:

2 tbsp olive oil
Salt and Pepper
200g Labneh
2tbsp Aioli Green Chilli
1 small bunch of fresh mint leaves
1 pomegranate, seeds removed and reserved
Olive dust
2 spring onions, finely chopped
1 small bunch of fresh chives, finely chopped
1 small bunch of fresh parsley, finely chopped
1 tbsp dried black olives, ground

Tahini dressing:
½ cup tahini
¼ cup water, or more for a thinner consistency
¼ cup lemon juice, approximately 2 freshly squeezed lemons
2 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon cumin
¼ teaspoon cayenne
2 tbsp honey

Method:

1. Preheat oven to 220°C

2. Toss the butternut squash in the olive oil and season with salt and pepper. Spread on a roasting tray and roast until soft and golden brown at the edges, around 30 minutes. Once cooked, remove from the oven and set aside to cool.

3. Mix together the labneh and Aioli Green Chilli until well combined, and spread the mixture on a serving platter.

4. Arrange the roasted butternut wedges on top of the labneh. We like to place them so they curl upwards.

5. Sprinkle the mint leaves and pomegranate seeds over the butternut and labneh.

6. Add all the tahini dressing ingredients into a blender and blitz until combined.

7. Drizzle the tahini dressing over the salad.

8. Finish dressing the salad by sprinkling over the spring onions, chives, parsley and dried black olive dust.

Watch Annalize and Rowena make it here.