Roasted Butternut & Cottage Cheese Salad
Simple ingredients. Big cozy energy.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Air-fryer temperature: 180 °C
Ingredients:
- 1x 500 g pack cubed butternut, cut into smaller pieces
- 30 ml olive oil
- 1 x 250 g punnet cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 x 80 g pack rocket or baby salad leaves
- 1 x 250 g tub chunky cottage cheese
- 50 ml toasted mixed seeds or pumpkin seeds
- Handful of fresh basil leaves
- SUNDRIED TOMATO DRESSING:
- 10 ml Dijon mustard
- 10 ml apple cider vinegar
- 60 ml olive oil
- 40 ml chopped marinated sundried tomatoes
How To Make Roasted Butternut & Cottage Cheese Salad
- Preheat the air fryer to 180 °C. Drizzle the butternut with the olive oil and put into the basket of the air fryer. Cook for 15-20 minutes until tender. Toss halfway through the cooking time.
- Sundried tomato dressing While the butternut is cooking, prepare the dressing. Put all the dressing ingredients in a blender and blend until smooth.
- Remove the butternut from the air fryer. Leave to cool for 10 minutes, then add half the dressing and stir to coat.
- Put the tomatoes, red onion, rocket leaves and butternut on a platter. Top with spoonfuls of the cottage cheese. Drizzle with the remaining dressing and sprinkle with toasted seeds and basil leaves. Serve immediately.