This is a really quick vegetarian salad which is perfect for summer dining. It would be an ace accompaniment to any BBQ, be it traditional or veggie and could be made into a stand alone meal by adding some quinoa or couscous.

It’s lovely when prepared in advance and served cold but just a touch more tempting when the butternut squash is warm from the oven.

Hope you enjoy.

Ingredients:

A bag of baby leaf salad leaves

A small butternut squash, peeled and chopped into chunks

Olive oil

A teaspoon of fennel seeds

Salt and pepper

A handful of feta cheese cut into cubes

A tablespoon of wholegrain mustard

A tablespoon of runny honey

Method:

Sprinkle the fennel seeds, some salt and pepper and a good glug of olive oil over the butternut squash and roast in the oven at 200 for half an hour.

While the squash is roasting make the dressing by mixing the honey, mustard and another glug of olive oil; the consistency should be a little thicker than traditional dressings. Season to taste.

Arrange the salad leaves in a bowl before adding the roasted butternut squash and feta and finishing with the dressing.

Beef up the salad with quinoa, couscous or something similar if you fancy it as a main meal.

I have not been paid to write this post.

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