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40 minutes

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30 minutes

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15 minutes

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Chimichurri

Butternut and baby spinach with warm dressing

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 butternut, peeled and roughly cubed
1/2 cup olive oil
1 T garlic, crushed
10 anchovy fillets
1/2 cup sherry vinegar
4 leeks, halved crosswise
150 g green beans
100 g green olives, pitted and smashed

Method

1. Preheat the oven to 180°C. Place the butternut on a tray, drizzle with 1 T olive oil and roast for 30 minutes.

2. Heat the remaining olive oil in a pan, add the garlic and anchovies and fry for 5 minutes. Add the sherry vinegar and bring to a boil. Add the leeks and reduce the heat, then poach for 5 minutes.

3. While the leeks are poaching, char the green beans in a very hot pan.

4. To serve, transfer the butternut, leeks and beans onto a platter, top with the olives and pour over the dressing.

Find more salad recipes here.

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Salsa verde

Radicchio-and-celery leaf salad

Jalapeño atchar dressing

Green queen miso dressing

Envy™ apple and ginger dressing

Crispy chilli peanut sprinkle

Crispy polenta fries with sour cream herby dressing

Cucumber salad with mirin dressing

Bean pakoras

Green salad with tahini dressing

Chimichurri

Butternut and baby spinach with warm dressing

Butternut and baby spinach with warm dressing

Ingredients

Method