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  • Butternut (cut into small cubes) 2 kg
  • Honey 30 ml
  • Rocket leaves (fresh) 75 g
  • Feta cheese 240 g
  • Pumpkin seeds (toasted) 70 g
  • Butter 50 g
  • Oil, Sunflower 30 ml
  1. Preparation:

    • Pre-heat the oven to 170 °C.
    • Place cubed butternut on a roasting tray. Mix together the oil, Knorr Honey & Soy Sauce, honey, Robertsons Veggie Seasoning and butter and pour over the butternut and give it a good toss. Place tray in oven to cook butternut.
    • Place the rocket leaves on a serving platter, and arrange the cooled butternut over the rocket.
    • Sprinkle the feta cheese and pumpkin seeds over the salad.
  2. Chef's Tip:

    • Swap the toasted pumpkin seeds for toasted sunflower seeds for variety.