Butternut and Sweet Potato Salad

Prepared by Yavisha Ramnarain

Serves 4
Cooking time 30 minutes

1 box Fry’s Thick Cut Chunky Strips
1 large butternut, peeled and thinly sliced
4 sweet potatoes, thinly sliced
40ml olive oil
1 tbsp jeera (cumin) seeds,
1 tbsp dhania (coriander) seeds, crushed
1 tbsp brown sugar
1 tbsp rosemary
4 twigs thyme
2 tbsp balsamic vinegar
½ green pepper, sliced
½ red pepper, sliced
Salt and Black pepper to taste

Preheat oven to 180ºC.

Add oil, jeera seeds, dhania seeds, brown sugar, brown sugar, rosemary, thyme and vinegar to the butternut and sweet potatoes.  Mix until the butternut and sweet potatoes are coated.

Roast for 10 minutes until partially cooked and thereafter toss in Fry’s strips and peppers. Roast for 12-15 minutes or until golden and caramelised. Can be served on a bread of your choice with a sweet and chilli sauce.

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