You’ll have to shop hard to get this under 75 cents. You will definitely need to go to an Asian grocer for cheap veges and flavourings, but it’s worth it because this hearty salad has lots of crunch and fresh flavours, and is healthy too. Leave the skin on your butternut for more fibre.
Roasting butternut tossed with tamari and honey helps it caramelise. This meal provides carbohydrate, protein and healthy fats, and is gluten and dairy free.
Salad
| 1 kg | Butternut, cut into 2cm cubes with skin on (Main) |
| 2 Tbsp | Tamari sauce, use other soy sauce if you like |
| 1 ½ Tbsp | Liquid honey |
| ¼ | Cabbages, green, purple, savoy or wong bok |
| 1 | Bok choy, or 2 baby bok choy |
| 1 | Carrot, shredded, coarsely grated or cut into fine matchsticks |
| ½ | Lemons, freshly juiced |
| 1 to serve | Fresh coriander, chopped |
Peanut sesame sauce
| 6 Tbsp | Peanut butter |
| 4 tsp | Sesame oil |
| 1 | Lemon, freshly juiced |
| 3 Tbsp | Mayonnaise |
| 4 tsp | Soy sauce |
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Directions
- Heat oven to 200C. Line an oven tray with baking paper (for easy clean up). Toss butternut with soy sauce and honey in prepared tray and season with freshly ground black pepper. Roast for about 30 minutes or until caramelised. Toss once or twice during cooking.
- While the butternut is roasting, prepare the other vegetables. Finely shred the cabbage until you have about 4 cups. Peel and shred or coarsely grate the carrot. Cut the bottom 1-2cm off the bok choy and discard, then very finely slice the stems and leaves. Mix all sauce ingredients together until smooth.
- When ready to serve, toss butternut with salad vegetables and lemon juice. Divide between plates and drizzle over sauce. Add chopped coriander if you have it in your daily budget allowance.
