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  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.