I know that round here we refer to butternut as butternut pumpkin but in other parts it is called butternut squash. Squash or pumpkin it is really yummy roasted and makes a strong case for a salad being a meal.
INGREDIENTS
1 kilogram butternut pumpkin, seeds removed, cut into wedges
250 grams of small shallots (I used baby ones)
1 cup of buckwheat groats
2 tablespoons extra virgin olive oil
2 teaspoons harissa
Salt and ground pepper
A squeeze of liquid honey
½ cup almonds, toasted well
A few inside leaves of cos lettuce torn
A handful of Italian parsley
Dressing
¾ cup Greek yoghurt
1 clove garlic, finely chopped
1 teaspoon cumin seed powder
½ teaspoon white pepper powder
Rind of a lemon
A pinch of sugar
Salt to taste
METHOD
Preheat oven to 220 degrees Centigrade.
Add the buckwheat groats to a medium sauce pan of boiling water. Boil for 6-8 minutes, or until the groats are cooked but not mushy. Once cooked remove, rinse and let drain.
In a mixing bowl, whisk the harissa, oil, honey, salt and pepper. Toss the butternut wedges along with shallots so all the pieces are coated. Lay them onto a baking tray and roast for 25 minutes until slightly caramelized and tender. Set aside to cool.
Dressing:
Whisk all ingredients together and season well.
To Assemble
Arrange the lettuce leaves and Italian parsley on a large serving platter. Place the pumpkin and shallots. Sprinkle along the buckwheat groats and the toasted almonds. Spoon the dressing over. Serves 4.