1 Packet butter or frilly lettuce Half cucumber chopped Quarter sliced red onion 1 small butternut cubed and roasted 2 rings feta cut in blocks 1 sliced avo 1 handful dried cranberries 1 handful chopped pecan nuts 1 tablespoon sesame seeds
Method:
Boil butternut cubes in water until its slightly soft. Drain and place on a baking tray Drizzle with olive oil and roast on 200 degrees until the tips of the butternut turns brown. Allow to cool.
In a large dish layer your lettuce, cucumber, onion, butternut, feta, avo, cranberries and pecan nuts.
Drizzle over a dressing made with 2 tablespoons brown sugar, 2 tablespoons vinegar and 4 tablespoons sweet chilli sauce. (Stir well before drizzling over your salad)