Out Of Africa Salsa

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 red bell peppers
• 4 roma tomatoes
• 7 ounces piece butternut squash
• 1 tablespoon honey
• 2 red grapefruits
• 10 basil leaves
• 10 mint leaves
• 1/2 bunch cilantro
• 2 garlic cloves
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and pepper, to taste

Recipe

• 1 preheat overn to 350.
• 2 cut bell peppers into large flat pieces, discarding the seeds and membranes. broil skin side up, until the skin is black. peel and cut into 1/2 inch squares.
• 3 make a small slit in the skin of the tomatoes, and plunge into boiling water. dip into cold water then peel away the skin. cut in half lengthways, seed, and cut into 1/2 inch dices.
• 4 cut the squash into 1/2 cubes. coat in honey and put into a shallow roasting dish. roast for 10-15 minutes until golden, then take out to cool.
• 5 peel the grapefruit, making sure to remove all the pith as well. cut into 1/2 inch cubes.
• 6 combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. chop the herbs and add just before serving. whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top.