Today I have one of my absolute favourite combinations…rocket leaves and a balsamic glaze. What I love about rocket leaves is the feisty peppery tone along with a fresh crisp bite. There is also something insanely delicious about roasted butternut and potatoes, paired with a rich buttery avocado along with some juicy mini Italian tomatoes – adding to this gluttonous plate of gloriousness is a few slices of red onions, a pinch of chilli flakes and a generous drizzle of balsamic vinegar reduction/glaze…m mm mmm. How about that 😉 A hearty, super salad.
Preparation: 15 minutes Baking time: 20-30 Serves: 1
INGREDIENTS
1 small butternut 400g – peeled and cubed
1 small potato – washed and cubed
Olive oil
Salt
1 cup (250ml) balsamic vinegar
1 ½ tbsp. (22.5ml) brown sugar
40g Rocket leaves – washed & dried
½ Avocado – peeled, stoned and cubed
8-10 mini Italian tomatoes cut into halves
1 small red onion finely sliced
1 tbsp (15ml) pumpkin seeds
1 tbsp (15ml) sunflower seeds
Pinch of chilli flakes
This is how 🙂
Preheat the oven at 200 C.
Toss the butternut and potato with olive oil in a large bowl. Season with salt. Arrange the coated squash and potato on a baking sheet.
Roast in a preheated oven until butternut and potato is tender and lightly browned. Turn over once bake in total for 20 – 30 minutes.
While the butternut and potato is baking,
Mix the balsamic vinegar and sugar in a saucepan or small pot. Cook the mixture down on medium heat, stirring continuously until it starts to thicken 10 – 15 minutes. The consistency should be slightly viscous and just about hold to a spoon. Keep aside and allow to cool.
To assemble this salad, on a big plate scatter the roasted butternut, potato, rocket leaves, avocado, tomatoes, a few onion slices, pumpkin and sunflower seeds.
Add a pinch of chilli flakes.
Finely drizzle with the balsamic glaze – ½ – 1 tsp (2.5ml – 5ml) should be sufficient for this quantity.
Store the balance of the balsamic reduction in an air tight container. You can use this on other salads.
Top Tip: —– You may serve this entire salad on a bed of cous cous or quinoa – Double the ingredients according to the number of servings
Balsamic glaze
