In a rut!

Roasted 1.5 kg Butternut and Avo Salad, very yummy. Can be prepared day before, dressing can be prepared during the week, and kept in fridge.

Peel butternut and cut into large chunks. Season, douse with olive and garlic. Roast @ 220o (hot) for 45 mins. until cooked & starting to char. Put aside to cool Keep in fridge if necessary.

Cook 200gm couscous according to instructions on packets. Keep in fridge until needed.

Prepare dressing - 30ml fresh coriander, chopped, 30ml fresh mint chopped,garlic to taste, (either roast on tray with butternut above, or a couple of teaspoons of minced garlic). 20ml sweet chilli sauce, 1 onion. 20ml brown sugar, ground salt and pepper, smash together in food processor. Keep in fridge until just before serving.

Take everything out of fridge to serve at room temperature.

To Serve, spread couscous as base on a large platter, Gently combine butternut in dressing, and spoon onto couscous. Cut up one avocado pear into cubes, place amongst butternut. Garnish with fresh coriander and a handful of cashew nuts. En joy.

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