Biltong and roast butternut salad

    45 min

    This salad is delicious! The components can be cooked the day before and then just assembled for an al fresco lunch with friends. For the oil, use preferably cold pressed in the UK, find your local brand.


    Isle of Wight, England, UK
    7 people made this

    Serves: 4 

    • 500g butternut squash - peeled, cored and diced
    • 1 sweet red pepper, cored and sliced
    • 3 tablespoons rapeseed oil
    • 100g mixed baby leaf salad - I love using rocket and herbs
    • 30g biltong
    • 3 tablespoons roasted mixed seeds
    • 50g feta cheese
    • chopped fresh parsley to garnish
    • salt and freshly ground black pepper to taste
    • balsamic glaze and more rapeseed oil to drizzle

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Toss butternut and pepper in the rapeseed oil.
    2. Roast for about 30 minutes until soft and slightly charred.
    3. Layer salad leaves onto platter or individual plates. Top with roasted vegetables, then feta and biltong, sprinkle over the seeds and parsley and season.
    4. Drizzle just before serving with the balsamic glaze and rapeseed oil.


    You can wrap the whole salad up inside a wrap or pitta bread. Delicious for vegetarians as well if you just omit the biltong.

    See it on my blog

    Learn more about our biltong

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