Warm butternut salad w black olive honey & rocket oil 

Cook time: 25 minutes 

Prep time: 20 minutes 

Serves: 6 

Butternut salad

1 large butternut  

12 small tunnel house tomatoes  

2 tbsp sunflower oil  

flaky salt & black pepper 

Handful rocket leaves  

150 gm danish feta, crumbled  

1 cup walnut halves, toasted till crispy  

Kalamata Honey

12 pitted kalamata olives  

1 tbsp honey  

Rocket oil  

1 handful of rocket  

1/2 cup sunflower oil salt 

Preheat oven to 180*C.  

Carefully cut butternut in half and scoop out seeds.  

Slice into wedges and toss in a large bowl with the oil and flaky salt, spread out onto a roasting tray. Roast in oven for 25 minutes. After this time add the tomatoes onto the tray and cook for a further 10 minutes.  

Make the black olive honey by simply blitzing the olives and honey together until smooth.  

Remove the butternut and tomatoes from oven and arrange on serving dish, top with rocket, feta and toasted walnuts.  

Drizzle with the olive honey and rocket oil.

To make the black olive honey

Simply blitz olives and honey together until smooth.  

To make the rocket oil

Bring a pot of salted water to a rapid boil. Drop in your rocket and count to 5, remove and drop straight into boiling water. Once cold, squeeze out excess water and blitz quickly with oil. Pour over a sieve with a chux cloth and allow the oil to drip through slowly.