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