1 small organic butternut, peeled
4 large organic potatoes
organic olive oil
sea salt and milled black pepper
For the dressing
juice of 2 organic lemons
1 organic garlic clove, crushed
1/3–1/2 cup organic olive oil
sea salt and milled black pepper, to taste
150g feta, organic
wild rocket, to serve
Preheat the oven to 230°C. Wash and dry the butternut and potatoes, and cut them into same-sized wedges.
Moisten them lightly with oil and season, then arrange in a single layer in a roasting pan and bake in the oven, one shelf above the middle, for about 45 minutes or until tender. The butternut should start to char and the potatoes should be crusty.
In the meantime, combine the ingredients to make the dressing.
Turn the vegetables onto a platter and spoon over the dressing. Add 150g crumbled feta and scatter some organic wild rocket on top.
Serve while still warm.
This recipe originally appeared in our 2014 Food Issue
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