1 large (700-800g) butternut, sliced into thin shards
1 garlic clove, crushed
1 tsp (5ml) olive oil
3 red peppers

Creamy roasted garlic dressing:
2 large garlic cloves
1 tub (175ml) PnP low-fat plain yoghurt
1 Tbsp (15ml) fresh lemon juice
Salt and milled pepper

For serving:
1 Tbsp (15ml) sesame seeds, toasted
1 packet (90g) PnP wild rocket

Serves 6-8

Preheat oven to 180˚C.
Toss butternut with crushed garlic and olive oil, then arrange on a baking tray.
Scatter over whole garlic cloves and roast for 30-40 minutes or until butternut is caramelized and cooked.
Place peppers under a preheated grill and cook until blackened and blistered on all sides. Place into a small bowl and cover with cling wrap. Leave to steam and cool slightly.
Pull off the peppers’ skins, remove seeds and slice into chunks.
Squeeze roasted garlic out of their papery skins and blend with remaining dressing ingredients until smooth.
Toss butternut, peppers, sesame seeds and rocket on a serving platter. Drizzle over dressing and serve.

Cook’s tip:
Allowing peppers to steam after they’ve cooked helps the skins slide off more easily. If any small burnt bits remain, don’t stress – they taste delicious

Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.