Moroccan-spiced Butternut and Naartjie Salad

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1 medium butternut, peeled and cubed (or use a packet of ready-cubed butternut)

30 ml olive oil

20 ml Moroccan spice blend/rub

3 baby gem lettuce, broken into leaves

30 g wild rocket

2 naartjies, peeled and segmented

½ red onion, thinly sliced

50 ml toasted pumpkin seeds

50 ml crumbled blue or feta cheese

Olive oil and balsamic vinegar, to serve

  1. Place the butternut in a bowl. Drizzle with olive oil and sprinkle with the Moroccan spices. Toss to coat. Preheat the air fryer to 180 °C. Place the butternut into the basket of the air fryer. Cook for 25 -30 minutes or until tender and slightly charred. Turn the pieces over halfway through the cooking time.
  2. Remove from the air fryer and set aside to cool. Place the lettuce, rocket, naartjie segments, and onion slices onto a platter and top with the cooked butternut. Sprinkle with pumpkin seeds and blue cheese or feta, and drizzle with olive oil and balsamic vinegar.

Excerpted from The South African Air Fryer Cookbook by Louisa Holst, published by NB Publishers and available at leading bookstores and online

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