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Succulent honey chicken skewers

Roasted butternut and whipped feta beetroot wrap

Bright, fresh and filling.

  • Serves 4
  • Less than 45 minutes
 

INGREDIENTS

  • 1 small (900g) butternut, cubed
  • 2 Tbsp (30ml) olive oil
  • 1 clove garlic, crushed
  • 2 Tbsp (30ml) fresh rosemary, chopped
  • 2 cups (500ml) cabbage, sliced
  • ½ cup (125ml) grated carrots
  • ½ punnet (200g) cherry tomatoes
  • 1 disc (80g) feta
  • ½ cup (125ml) low-fat plain yoghurt
  • Juice (60ml) of 1 lemon
  • Milled pepper
  • 1 packet (4) PnP beetroot wraps

METHOD

  1. Toss butternut with oil, garlic and rosemary.
  2. Place on a roasting tray and roast at 180°C for 25-30 minutes. Cool
  3. Combine cabbage, carrots, tomatoes and roasted butternut.
  4. Blitz feta, yoghurt, lemon and pepper together in a food processor until smooth.
  5. Stir feta mixture through butternut mixture. Serve.
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