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Warm butternut salad with coriander dressing

I am a big fan of one pan dishes,  and this warm butternut salad is a firm favourite. It is quick and there is only one dish to wash afterward.  This salad can easily be a meal or a side dish to a lekker braai.

It is full of flavour, with oregano, smoked paprika, cumin, and chili. It has loads of different textures. I first made a variation of this recipe a few years ago from a recipe by Thomasina Miers, winner of the UK 2005 Masterchef competition. I love her restaurant group Wahaca in the UK and is still a huge fan.

I adapted it slightly by rather using bacon than chorizo that is not always readily available. I increased the cooking time because it is super important that you cook the butternut until caramelized, so it should be slightly brown and crunchy at the edges. I also added feta for some extra saltiness.

When you fry the bacon also drizzle the leftover fat over the butternut while it is cooking. It adds extra flavour.

I have made this salad for a few friends and they always ask for the recipe.

To finish the salad off add rocket, micro herbs or whatever greenery you can find.



1 large butternut peeled and sliced in 2cm long slices
1 tsp smoked paprika
2 tsp cumin
1 tbs dried oregano
1 tsp sea salt
1 tsp chilli flakes
2 tbs olive oil
2-3 vine tomatoes
4 rashers of bacon
1 tin borlotti beans
2 discs of feta cheese
small bunch of coriander leaves
4 tbsps extra virgin olive oil


Preheat the oven to 190°C. Place the butternut in a tin, drizzle with olive oil and sprinkle the smoked paprika, cumin, salt and oregano over and massage over the butternut. Roast for about 40 minutes turning to coat them in the oil. The butternut should be brown on slightly crunchy on the edges.

Meanwhile, pound the coriander leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil and set aside.

Chop and fry the bacon until crispy. Drain on kitchen paper.

Gently mix in the borlotti beans and bacon with the butternut.  Gently place the vine tomatoes and feta cheese on top of the butternut and roast for another 15 minutes until the tomatoes start to burst and the feta gets crunchy.

Drizzle the coriander oil over the butternut, add rocket to garnish


Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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