Butternut Salad with Savoury Muesli and Walnut Crumble
January 4, 2018
This vibrant healthy salad is a meal in a bowl. My small obsession with the possibilities of using muesli in a savoury way continues! It does need to be a crunchy and only very lightly sweetened muesli so I have used organic Purebread Wild Oats Muesli again.
Tio Pablo Red Chilpotle salt is another favourite of mine. This complex spicy Mexican salty condiment includes such ingredients as chilpotle, annatto seed, coriander, lime and juniper berries.
The Kashmiri chilli powder is much milder than most. If you use another kind of chilli powder use much less or you can leave it out altogether.
Directions
1Briefly toast the walnuts and muesli in a dry frypan
2Stir in the Tio Pablo Red Chilpotle salt
3Toss the butternut in the olive oil and kashmiri chili powder. Add a little salt
4Roast for about 20 minutes until done at 200 degrees
5Put in a shallow salad bowl
6Leave to cool a little before tossing plenty of chopped coriande/parsley through the butternut
7Top with small dollops of ricotta and the muesli and walnut sprinkles
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