Feast Norfolk Magazine
INGREDIENTS
2 red bell peppers, roughly chopped
455g butternut squash, peeled and diced
340g Brussels sprouts, hulled and halved
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
115g mixed salad greens
455g butternut squash, peeled and diced
340g Brussels sprouts, hulled and halved
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
115g mixed salad greens
AVOCADO DRESSING
1 avocado
1 small garlic clove
1 lime, juiced
60ml cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 avocado
1 small garlic clove
1 lime, juiced
60ml cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
METHOD
Preheat oven to 400°F (200°C/Fan 180°C), gas mark 4.
In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes, tossing a little halfway. Allow to cool.
To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy. Add a splash of water to lighten, if necessary to get mixture to correct consistency.
To assemble the salad, place the mixed greens on a plate and top with the roasted veggies. Drizzle over the avocado dressing and serve!
