A simple yet divine dinner awaits – roasted butternut and onion wedges jumbled in ancient grains, sun-dried tomatoes, almonds and feta. A squeeze of lemon juice and a sprinkle of coriander, it’s a winner!
Butternut & Ancient Grain Salad
Butternut & Ancient Grain Salad
with roasted onion wedges & toasted almonds
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Ancient Grain Mix
- Butternut
- Danish-style Feta
- Fresh Coriander
- Green Leaves
- Lemon
- Lemons
- Red Onion
- Red Onions
- Red Wine Vinegar
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST VEG
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 200ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 10ml of a sweetener of choice and 10ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some lemon zest, ½ the chopped almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
Butternut - 250g
Red Onion - 1
Ancient Grain Mix - 90ml
Almonds - 10g
Red Wine Vinegar - 5ml
Lemon - 1
Fresh Coriander - 4g
Sun-dried Tomatoes - 25g
Green Leaves - 40g
Danish-style Feta - 50g
ROAST VEG
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 400ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 20ml of a sweetener of choice and 20ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some lemon zest, ½ the chopped almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
Butternut - 500g
Red Onion - 1
Ancient Grain Mix - 180ml
Almonds - 20g
Red Wine Vinegar - 10ml
Lemon - 1
Fresh Coriander - 8g
Sun-dried Tomatoes - 50g
Green Leaves - 80g
Danish-style Feta - 100g
ROAST VEG
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 600ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 30ml of a sweetener of choice and 30ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some lemon zest, ½ the chopped almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
Butternut - 750g
Red Onions - 2
Ancient Grain Mix - 270ml
Almonds - 30g
Red Wine Vinegar - 15ml
Lemons - 2
Fresh Coriander - 12g
Sun-dried Tomatoes - 75g
Green Leaves - 120g
Danish-style Feta - 150g
ROAST VEG
Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 800ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 40ml of a sweetener of choice and 40ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some lemon zest, ½ the chopped almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
Butternut - 1kg
Red Onions - 2
Ancient Grain Mix - 360ml
Almonds - 40g
Red Wine Vinegar - 20ml
Lemons - 2
Fresh Coriander - 15g
Sun-dried Tomatoes - 100g
Green Leaves - 160g
Danish-style Feta - 200g
Woolies Products in this dish
