Roasted Butternut with Pear, Marcona Almonds & Preserved Lemon Dressing – Sabato
Wedges of golden roasted butternut, soft roasted pear and sweet pickled pumpkin combined with the textured crunch of Marcona almonds and saltiness of Parmigiano Reggiano make this dish a winning...
Ingredients
- 75g Julie Le Clerc preserved lemon
- 25g Opito Bay raw bush honey
- 45ml freshly squeezed lemon juice
- 240ml extra virgin olive oil (EVO)
- 5ml Forvm Chardonnay vinegar
- Parmigiano Reggiano, for grating
- Trickett's walnut pieces, pre-roasted and coarsely chopped
- 1 fresh pear
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