Roast butternut salad with African dressing to compliment a pan-seared venison rump

posted in: What's for dinner | 0

1 butternut chopped into bite sized chunks

1 red pepper sliced into strips

In a bowl mix together:

30ml macadamia nut oil

30ml fresh lemon juice

60ml boiling water

5ml paprika

5ml cumin

2.5ml ground coriander seeds

1.25ml cinnamon

Add 5ml xylitol and 5ml lemon rind

Pour the dressing over the butternut and roast in oven for 30mins

Just before serving mix in the chopped herbs (30ml parley, 45ml coriander leaves 10ml mint leaves

Arrange the lettuce leaves and arrange the warm butternut over the leaves


Pan sear your venison rump with sesonin


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