- 2 Baby Gem Lettuce
- Half a Butternut Squash
- 75g Pine Nuts
- 1 Carrot
- Half a Lemon
- 10-15 Cherry Tomatoes
- 1 Avocado
- Capers - 1 1/2 Table Spoon
- Fussels Chilli Oil
- Fussels Garlic Oil
- Fussels English Herb Dressing
Dice the butternut into pieces around 1-2cm square, put them into a baking tray, sprinkle with Fussels Chilli Oil, season with salt and pepper and a small teaspoon of cumin. Add pine nuts. Cook in the oven at 200⁰C for 15 minutes or until tender.
Halve the baby gem lettuce, heat pan on the hob, put plenty of garlic oil to the pan once hot, turn the heat down slightly so as to use the residual heat in the pan, place the halved lettuce into the hot oil cut side down, allow to cook and sizzle in the oil for approximately 1 minute, then turn and take off the heat. Using the residual heat in the pan, stir in two or three desert spoonful of Fussels English Herb Dressing. Leave in the pan to settle for 5-6 minutes, allowing the lettuce to wilt. Then take out of the pan and place in a serving dish.
Grate the carrot.
Take the butternut out of the oven and place into the pan that you used to cook the baby gem, bring up the heat and add halved cherry tomatoes and grated carrot. Add the capers as pan starts to sizzle. Stir well and check the seasoning.
Scoop out avocado into a bowl, using the back of the spoon to mash, squeeze in a half of lemon and season with salt and pepper.
Scoop the avocado mash on to the baby gem and then dress with the butternut mixture from the pan and serve.