• 1 medium butternut, cut into wedges and deseeded
  • 30ml olive or avocado oil
  • 3ml dried red chilli flakes
  • 15ml Moroccan spice mix or dukkah
  • 1 bunch watercress
  • 1 small bunch rocket
  • 200g mascarpone cheese
  • 30ml pecan nuts or pine nuts, toasted (optional)
  • 30ml lemon or orange zest

For the dressing

  • 5ml Dijon mustard
  • 30ml honey or maple syrup
  • 30ml white vinegar
  • 5ml fresh herbs, chopped
  • salt and milled black pepper


  1. Preheat the oven to 180°C. Arrange the butternut wedges on a baking sheet.
  2. Drizzle the olive or avocado oil over the butternut and top with the chilli flakes and spice mix or dukkah. Roast in the oven until tender, about 25–30 minutes.
  3. Remove from the oven and set aside until ready to serve.
  4. To serve, arrange the watercress and rocket on a serving platter.
  5. Top with the cooled butternut wedges, dollops of mascarpone, the nuts, if using, and lemon or orange zest.
  6. Whisk all the dressing ingredients together and drizzle over the salad before serving.

(Serves 4–6)