Mike van de Elzen: Warm butternut salad with black olive honey

Warm butternut salad w black olive honey & rocket oil  Cook time: 25 minutes  Prep time: 20 minutes  Serves: 6    Butternut salad 1 large butternut   12 small tunnel house tomatoes   2 tbsp sunflower oil   flaky salt & black pepper  Handful rocket leaves   150 gm danish feta, crumbled   1 cup walnut halves, toasted till crispy     Kalamata Honey 12 pitted kalamata olives   1 tbsp honey     Rocket oil   1 handful of rocket   1/2 cup sunflower oil salt    Preheat oven to 180*C.   Carefully cut butternut in half and scoop out seeds.   Slice into wedges and toss in a large bowl with the oil and flaky salt, spread out onto a roasting tray. Roast in oven for 25 minutes. After this time add the tomatoes onto the tray and cook for a further 10 minutes.   Make the black olive honey by simply blitzing the olives and honey together until smooth.   Remove the butternut and tomatoes from oven and arrange on serving dish, top with rocket, feta and toasted walnuts.   Drizzle with the olive honey and rocket oil. To make the black olive honey Simply blitz olives and honey together until smooth.   To make the rocket oil Bring a pot of salted water to a rapid boil. Drop in your rocket and count to 5, remove and drop straight into boiling water. Once cold, squeeze out excess water and blitz quickly with oil. Pour over a sieve with a chux cloth and allow the oil to drip through slowly. See omnystudio.com/listener for privacy information.