500g butternut peeled, cored and diced
1 sweet red pepper, cored and diced
100g mixed baby leaf salad
3 tbsp Oil of Wight
30g Isle of Wight Biltong
3 tbsp roasted mixed seeds
50g feta cheese
Garnish with chopped parsley
Freshly ground salt and pepper
Balsamic glaze (reduced balsamic vinegar)
Oil of Wight, Rape Seed Oil, to drizzle


Preheat oven to 180C toss butternut and pepper in oil and roast for about 30 minutes until soft and slightly charred.
Layer salad on plate by hand starting with the salad leaves, then roasted vegetables.
Top with feta and biltong, sprinkle over the seeds and parsley and season. Drizzle balsamic glaze and Rape Seed oil.

More ideas: use the salad inside a wrap or pita bread filler.

Roast Butternut and Biltong Salad