Roasted butternut, guava, feta and avocado winter salad

Wednesday was a scorcher in Cape Town. The thermometer on my car read 30 degrees and I saw people dressed in bikinis heading for the beach. The beach – in June! In celebration of the sunshine and warmth I made a suitably cheery salad for lunch. Guavas have just come into season, and my other winter favourite, avocado, is so plentiful at the moment. Combined with sweet roast butternut, feta, rocket and basil from my flourishing herb garden they make such a flavourful, interesting salad.

Butternut, guava, avocado and feta salad

Serves one

  • 2 guavas, cut into eighths
  • 500 g roasted butternut (I roasted mine in a 190 C oven for about 40 minutes with a sprinkling of chilli flakes)
  • A handful of rocket
  • A small handful of fresh basil leaves
  • Half a wheel of feta
  • 150 g of rosa tomatoes, sliced
  • A handful of mixed sprouts
  • Half an avocado, sliced

It’s pretty easy to assemble – leaves on the bottom, and everything piled on top. I think it’s nicer if you let the butternut cool down a bit, so it’s not too hot. Crumble the feta on top and dress with something sharp – lemon juice or balsamic vinegar.

Bill Granger’s asparagus and grapefruit salad

Here’s another punchy, summery, fresh salad that Wendy makes. The mint and grapefruit make this salad so refreshing and clean-tasting.

Asparagus and grapefruit salad

Serves 4

  • 1 bunch asparagus, woody ends trimmed and cut into 4 cm lengths
  • 2 pink grapefruit, skin and pith removed
  • 35 g toasted unsalted cashew nuts
  • A handful of mint leaves
  • 60 ml olive oil
  • 30 ml lime juice

Blanch the asparagus in salted boiling water for 1 minute, then refresh under cold water and drain. Cut the segments away from the membranes of the grapefruit. Place the segments in a bowl with the asparagus, cashews and mint leaves, then drizzle with olive oil and lime juice. Season and toss to combine.