Roasted Butternut Squash and Biltong Salad

Biltong Pepper Salad

Our bookkeeper and part-time PT Maxine created this BEEFit-based salad last night; see how to make it below.

You will need

1 bag of BEEFit biltong
1 medium butternut squash
1 sweet red pepper
1 bag of mixed salad of your choosing
50g feta/salad cheese
Flat leaf parsley
Toasted pine nuts or mixed seeds to garnish
Dry rosemary
Coconut oil

Peel and chop the butternut squash and chop the pepper. Place in roasting tin with coconut oil and garnish with rosemary. Roast for 30 mins, or until you think done.
You don’t have to roast the pepper, you can add this raw at the end.
Divide salad onto 2 plates and top with cooked squash and pepper. Add the biltong, and feta.
Garnish with flat leaf parsley, and seeds of choice. I find that toasted pine nuts give a lovely added flavour.

If you want to add more carbs, divide the meal into four portions and you can use quinoa or wholegrain basmati rice. Or if you are more of a chip/fry kind of person, add homemade wedge sweet potato fries.

Buy your BEEFit here and make this at home