Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands and baby potatoes well. Rinse your baby spinach and chives thoroughly and drain on paper towel.

Gino's Tip

Place your baby spinach in ice cold water for a few minutes to get some life back into them if they have gone a bit limp.

Step 1 - Roast Potatoes and Butternut

Toss your halved baby potatoes in a medium mixing bowl with a good drizzling of olive oil, salt and pepper. Place on an oven tray and cover with foil. Repeat the process with your chunked butternut. Place your potatoes and butternut in the oven for 12-15 minutes. Now remove your foil and give your vegetables a good toss and place them back into the oven for 12-15 minutes until lightly browned and tender.

Step 2 - Chicken Sosaties and Apricot and Ginger Glaze

Season your chicken sosaties with salt and pepper. Heat a large grill pan over high heat and, when smoking hot, fry your chicken sosaties for 2-3 minutes on each side until well browned. They should cook for 6-8 minutes in total. Transfer to a serving dish and reduce your heat to medium. Add your chopped apricots, apricot jam, apple cider vinegar and grated ginger to the pan and cook until sticky. Remove the pan from the heat and coat your chicken sosaties in the glaze.

Step 3 - Roast Potato and Butternut Salad

Once your potatoes and butternut have roasted, place them in a large mixing bowl along with your baby spinach, chopped chives and crumbled feta. Drizzle with olive oil and squeeze over some lemon juice (not all just as a seasoning), taste and season with salt and pepper to your liking.

To Serve

Divide your roast potato and butternut salad amongst your servings and top with your apricot and ginger chicken sosaties. Enjoy!