Biltong and Butternut Salad with Feta
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Ingredients
- 80 g biltong
- 400 g butternut squash
- 100 g feta cheese
- 150 g baby spinach
- 30 g pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Nutrition (per serving)
- Calories
- 281 kcal
- Protein
- 17.9 g
- Carbohydrate
- 12.7 g
- of which sugars
- 4.3 g
- Fat
- 17.6 g
- of which saturates
- 6.1 g
- Fibre
- 3.3 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Peel and cube the butternut squash, toss with half the olive oil and roast for 25 minutes until tender, turning once.
- 3
Leave the butternut to cool slightly, then toss with the baby spinach.
- 4
Slice or shred the biltong and scatter over, along with the crumbled feta and pumpkin seeds.
- 5
Drizzle with the balsamic vinegar and the remaining olive oil, then serve.
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