Most days I make myself a big salad for lunch. I had some roasted butternut and brown basmati rice left over from dinner the night before, so I made this delicious and filling salad. I generally don’t eat dairy but I do love to have goat’s cheese every now and then. I buy chèvre from the Organic Emporium, which is made from the milk of goats who roam freely on the Witteberg Mountains.
This is not so much a recipe as just telling you how to throw it together…
Firstly cut up some butternut and drizzle it with olive oil. Sprinkle ground cinnamon, ground cumin, himalayan salt and a little bit of coconut sugar over it. Roast at 200 C for 30 – 40 minutes until tender. Allow to cool.
In a big bowl combine baby spinach leaves, rocket, mini rosa tomatoes, cooked brown basmati rice, pumpkin seeds, sunflower seeds and the goat’s cheese. Drizzle with olive oil and balsamic vinegar and season with himalayan salt and freshly ground black pepper. Add the cooled butternut and toss to coat everything with the oil and vinegar.
Health and happiness!