Preheat the oven to 220 degrees Celsius with a non-stick baking tray already in the oven. Cut the butternut in 8 pieces. I prefer cutting them lengthwise, simply because it’s prettier. I also keep the skin on because 1) it helps the butternut slices to hold together while roasting and 2) I like eating it. If this fills you with horror, by all means peel it. Drizzle liberally with olive oil, a generous pinch of salt and the harissa. (I like using the dry powdered blend for roasting veggies, but you can use any harissa paste. Just make sure it is quite spicy, you need a decent chilli kick.) Tumble onto the baking tray and roast until cooked through and caramelized. Turn the slices halfway through. Cooking time depends on how thickly you slice it, but 25-30 minutes should do the trick.
Being so small, the onions cook way faster, so I put them in towards the end. Simply slice them in half (keep the root on when you peel them, it holds the onion together.) Drizzle with olive oil, give it a pinch of salt and sprinkle over the sugar. Toss through to ensure everything’s nicely coated, then into the oven it goes. You may need a second baking tray if the one containing the butternut is too full.
Make the dressing while the veggies are roasting. Simply slice the cucumber in half lengthways and scoop out the seeds. Slice into rough chunks and place in your blender with the mint, yoghurt, garlic and pinch of salt. Blitz until smooth, then cover and refrigerate until you use it.
Either serve the roast veggies slightly warm or at room temperature. To serve, simply layer the roast veggies on a platter with the baby butter lettuce, crumble over the feta, micro greens and pumpkin seeds. Serve with the cold cucumber-mint dressing. I love the contrast of the crunchy lettuce, the slightly warm, soft roasted veggies and the cold dressing. Enjoy this roast onion and butternut salad on its own as a light vegetarian main. It’s even better at a braai, especially with lamb chops