ROAST BUTTERNUT & BEET SALAD W/ ORANGE WHIPPED FETA & HAZELNUTS
I’ve made this beautiful winter salad for years now and it’s a true favourite. The caramelised veggies are deliciously sticky and sweet, making them a perfect side to a Roast Chicken. The feta, whipped with orange, is basically a quicker version of labne, adding creamy, tangy contrast that really lifts the dish. It all comes together on one platter, finished with a sprinkle of crunchy hazelnuts for texture.
Cook time: 50 minutes
Prep Time: 30 minutes
Serves 6
6–8 baby carrots
8 baby beetroot, trimmed and
quartered
2 red onions, peeled and cut into
wedges
1⁄2 butternut squash, skin on, cut into
thin wedges
extra virgin olive oil
salt and pepper
ORANGE FETA WHIP
200g feta
1⁄4 cup Greek yoghurt
2 tbsp olive oil
zest of 1 orange
sea salt and pepper
toasted hazelnuts, to serve
fresh herbs, to serve
Preheat the oven to 200°C fan bake and line a roasting tray with baking paper. Lay all the vegetables out on the lined tray, drizzle
with the oil and season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and roast for another 20 minutes or so until golden brown. Make the Orange Feta Whip by combining all ingredients in a food processor and blitzing until smooth for 1–2 minutes. Serve the vegetables on a large platter on top of the Orange Feta Whip and top with hazelnuts, herbs and extra oil.