Raosted Butternut and Beetroot Salad

Prep time: 15 minutes Serves: 2

• 1 roasted butternut, halved and in criss-crossed pattern
• 6 small beetroots, roasted and cubed
• 1 red onion, sliced
• 1 avocado, halved and sliced
• 1 cup cherry tomatoes, halved
• 4 tablespoons (60ml) balsamic vinegar
• 4 tablespoons (60ml) olive oil
• 1 teaspoon castor sugar
• 1 tablespoon fresh coriander, finely chopped
• Salt and pepper

1. Arrange butternut on a serving platter.
2. In a bowl, mix beetroot and onion. Fill the butternut.
3. Arrange avocado and tomatoes on same platter.
4. In a jug, whisk vinegar, oil, sugar and coriander. Season with salt and pepper.
5. Drizzle over salad and serve.