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Sticky Butternut Wedges with Mediterranean Orzo Salad
Nato Zondagh

Sticky Butternut Wedges with Mediterranean Orzo Salad

5 from 2 votes
Fresh and flavoursome, this Mediterranean dish of Sticky Butternut Wedges with Orzo Salad is a perfect meal for a warm and Sunny day!
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course: Lunch, Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the Sticky Butternut Wedges
  • 200 g Butternut Cut into wedges
  • 3 g Dried Oregano
  • 2 g Rosemary Finely chopped
  • 2 g Parsley Finely chopped
  • 2 g Thyme Finely chopped
  • 5 g Garlic Finely chopped
  • 15 ml Olive Oil
  • 15 g Treacle Sugar
  • 15 ml Lemon Juice
  • 2 g Fine Salt
  • 1 g Fine Pepper
For the Orzo Salad
  • 50 g Orzo Pasta Cooked al dente
  • 20 g Kalamata Olive Pitted and cubed
  • 30 g Red Pepper Diced
  • 30 g Red Onion Diced
  • 30 g Plum Tomato Chopped
  • 30 g Greek Feta Cheese Crumbled
  • 5 g Parsley Finely chopped
  • 30 g Cucumber Diced
For the Dressing
  • 10 ml Balsamic Vinegar
  • 10 g Treacle Sugar
  • 1 g Fine Pepper
  • 20 ml Olive Oil
  • 50 ml Coconut Cream
  • 1 g Garlic Chopped
  • 1 g Fine Salt

Method
 

For the Sticky Butternut Wedges
  1. Combine all the ingredients in a bowl & mix well.
  2. Place butternut wedges & marinade in a bowl. Leave to marinade for 1 hour.
  3. Line a baking tray with foil, brush with oil, arrange wedges on baking tray in single layer.
  4. Drizzle with marinade.
  5. Grill in oven @ 200'C for 30 min to an hour until sticky and cooked through.
For the Orzo Salad
  1. Mix everything together & coat with balsamic dressing.
For the Dressing
  1. Blitz all the ingredients together to make a smooth dressing.