Moshe Tatz is co-founder of The Biltong Factory

• Preheat oven to 180°C.
• Toss the diced butternut in the olive oil and roast for about 25 minutes until soft and slightly charred.
• Layer the salad leaves on a platter or individual plates. Top with the roasted butternut, scatter with the diced avocado. Add the biltong.
• Scatter over the seeds and parsley.
• Just before serving, drizzle with the balsamic glaze or vinaigrette, and finish with a squeeze of fresh lime and some pomegranate seeds.