ESSENTIAL RECIPES- VEGGIES & SIDES
ROASTED BUTTERNUT SALAD WITH AMASI DRESSING
By Rediscover Dairy @ rediscoverdairy
A vibrant, flavourful salad built around roasted butternut and tomatoes, layered over fresh greens. Creamy Chevin adds richness, while crunchy dukkah brings texture. Bright orange slices lift the dish with freshness. A tangy amasi dressing ties everything together, creating a salad that feels fresh, hearty, and satisfying for summer eating.
INGREDIENTS
For the amasi dressing:
• 125ml amasi
• 15ml creamy mayonnaise
• 2.5ml Dijon mustard
• 5ml fresh lemon juice
• 1 garlic clove, crushed
• 1.25ml smoked paprika
• 5g fresh parsley, finely chopped
• salt & freshly ground black pepper
• 15ml olive oil
For the butternut salad:
• 500g butternut cubes
• 15ml olive oil
• 5ml ground cumin
• 2.5ml ground coriander
• salt & freshly ground black pepper
• 250g baby plum tomatoes
• 5ml olive oil
• 100g baby spinach leaves
• 40g rocket
• 10g fresh mint leaves, shredded
• 1 orange
• 100g plain Chevin
• 30ml dukkah
METHOD
1. To prepare the dressing, combine the amasi, mayonnaise, mustard, lemon juice, garlic, smoked paprika and parsley in a small bowl. Season with salt and pepper. Whisk in the oil gradually. Set aside in the fridge.
2. Preheat the oven to 180 ° C and line a baking tray with baking paper. Toss the butternut with a tablespoon of oil, cumin and coriander. Season with salt and pepper. Spread the butternut on the tray and roast for 15 minutes.
3. Toss the tomatoes with a teaspoon of oil and season well. Add the tomatoes to the butternut tray and roast for a further 25-30 minutes, until the butternut is tender. Set aside to cool slightly.
4. Arrange the spinach, rocket and mint on a platter and toss together. Top with the roasted butternut and tomatoes. Peel the orange and slice. Cut each slice into quarters and arrange on the salad. Crumble over the Chevin and sprinkle with dukkah. Drizzle with the amasi dressing just before serving.
BAKED TOMATOES WITH CAMEMBERT & HONEY
Jandré Coetzee-Blom @ deliciously _ lia
Serves: 2
INGREDIENTS
• ●200g cherry or cocktail tomatoes
• ●1½ tablespoons olive oil
• ●salt & freshly ground black pepper
• ●fresh thyme
• ●1 wheel of Camembert
• ●1 tablespoon good-quality honey( fynbos honey works beautifully)
• ●handful of micro herbs or fresh basil, to finish
• ●rustic sourdough or ciabatta, toasted & buttered
METHOD
1. Preheat the oven to 180 ° C.
2. Place the tomatoes in a small baking dish. Drizzle with olive oil, season lightly with salt and pepper, and scatter over the thyme. Roast for 15 – 20 minutes until soft, blistered, and just beginning to collapse.
3. Remove the dish from the oven and gently place the Camembert in the centre, nestling it between the tomatoes. Return to the oven for 10 – 12 minutes more, until the cheese is soft and molten yet still holding its shape.
4. Drizzle the honey over the warm camembert and tomatoes.
5. Finish with micro herbs or torn basil and a final crack of black pepper.
6. Serve immediately with toasted and buttered bread on the side for scooping and dipping.
EERSTE HOOP PINOT NOIR 2022
This wine beautifully complements baked tomatoes with camembert & honey. Bright cranberry & pomegranate acidity cut through the molten cheese, while subtle earthy undertones echo the roasted tomatoes and thyme, creating a balanced, savoury-sweet harmony with finesse.
74 | Autumn 2026 • essentialflavours. co. za