Cumin Roast Butternut And Carrot with Cavolo Nero
Serves: 6 as a side | Prep time: 10 minutes | cooking time: 30 minutes | Skill: Easy
The wonderful thing about this dish is that its packed full of alkaline ingredients, butternut squash is one of the most alkaline on the PH scale and cavolo nero is apparently the new kale. If you can’t find any cavolo nero you can use kale or spinach in its place.
The dressing in this dish is a great one to use on salads as well to make them a little more full of flavour and to pack a punch.
For The Butternut:
6 small carrots, cut in half lengthways
500g butternut squash, peeled and cut into 1cm thick half moons
3 tbsp sunflower oil
1 tsp ground cumin
½ tsp Himalayan pink salt
60g cavolo nero, roughly chopped
For the Dressing:
20g parsley, roughly chopped
180ml extra virgin olive oil
Generous pinch of salt
Juice of 1 lemon
1. Pre-heat the oven to 180°C
2. Peel and chop the butternut and put into a roasting tray. Pour over 2 tablespoons of the sunflower oil, ground cumin and salt and using your hands, smother the butternut and carrots so evenly coated. Roast in the oven for 20-25 minutes or until the vegetables are nice and soft.
3. Remove the root vegetables from the oven and toss through the cavolo nero and remaining 1 tablespoon of sunflower oil. Return to the oven for 8-10 minutes until the cavolo is nice and crispy.
4. Meanwhile, make the dressing by combining all of the ingredients together in a bowl and whisk until thoroughly incorporated.
5. Remove the vegetables from the oven and transfer to a platter. Pour over the dressing and serve.