Roasted Butternut Red Onion Steak Salad recipe by Ruhana Ebrahim

Ingredients

• 2x 400g Checkers packet Butternut cubes
• 1 red onion (cut into quarters)
• ½ teaspoon salt
• ¼ teaspoon dhana Jeeru (Cumin) powder
• ¼ teaspoon rough red chillies
• 2 tablespoon oil
• 4 tablespoon tamarind chutney
• 2 tablespoon balsamic vinegar
• 250g cooked masala steak (stripped)
• 1 avocado (diced)
• Feta (cubed)
• 4-5 peppadews (chopped)
• 1. Preheat the oven to 200°C.
• 2. Place the butternut chunks on a greased oven tray.
• 3. Drizzle with oil and spices and cook for 30min.
• 4. Add the balsamic vinegar and tamarind chutney and turn the butternut. Then add red onion.
• 5. Cook till butternut is tender and the balsamic has reduced.
• 6. Turn again and leave to cool.
• 7. Layer down frilly lettuce/ rocket leaves.
• 8. Then place on butternut & onion.
• 9. Cut avocado and toss immediately with a dash of lemon juice.
• 10. Then place over avocado, feta, peppadews and stripped steak. Enjoy it at room temperature.