Serves 4
Preparation Time 10 minutes
Cooking Time 40 minutes
Oven Temperature 180°C

• 300g butternut cubes or one large butternut
• 1 red pepper, seeded and cubed
• 4 cloves of garlic, with skins on
• 2 sweetcorn cobs
• 30ml olive oil
• 10 to 20ml African spice rub or medium-strength curry powder
• 1 packet watercress or rocket
• 250ml soft beef biltong, thinly sliced

Dressing

• 10ml lemon juice
• 45ml red wine vinegar
• 25ml finely chopped mint
• 90ml extra virgin olive oil
• handful of strawberries, chopped

1 Cut the butternut cubes into smaller pieces or, if you are using a whole butternut, peel, seed and cube it. Place the pieces into a roasting tin along with the red pepper, garlic cloves and corn cobs. Mix the olive oil with the spice rub or curry powder. Drizzle over the vegetables and toss to coat.
2 Roast the vegetables in a preheated oven for 30 to 40 minutes until tender. Remove from the oven and cool. Cut the kernels from the sweetcorn cobs, trying to keep the rows intact.
3 Lay the salad leaves out onto a salad platter. Remove the garlic from the roasting tin. Top the salad leaves with the roasted vegetables. Scatter biltong over the top. Drizzle with the dressing just before serving.
4 Dressing Squeeze the flesh out of the roasted garlic cloves into a small bowl. Whisk in the remaining salad dressing ingredients.

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