Butternut squash & feta salad

Butternut Squash & Feta Salad

Serves 4

If you need a healthy, easy, yummy lunch which you can wow your friends with, this one fits the bill. I was served this by my friend who’s a bit of a culinary whizz a couple of weeks ago. It’s delicious, nutritious, fat burning and will keep you full well into the afternoon.

1 butternut squash, deseeded and cut into 1″ squares
200g feta cheese
1 tbsp coconut oil
2 tbsps Pumpkin seeds
2 tbsps Sunflower seeds
1 tbsp Flaxseeds
Generous handful of fresh thyme
1 packet rocket/babyspinach mix
4 warmed pitta breads, cut in half
1 tub houmous

Dressing:
Mix 2 tbsp hemp oil with 1 tbsp balsamic vinegar

Method:
Heat the oven to 200 degrees. Put the coconut oil in a tray, and place in oven until oil has melted. Add the buttenut squash, stirring until all the pieces are coated. Roast for 25-30 minutes until lightly caramelised.  Towards the end of cooking, warm the pittas in the oven, or toast in the toaster if you prefer.
In a small frying pan over a medium heat, toast the seeds and then set aside.

Divide the rocket mix into bowls, add a sprinkle of thyme, 1/4 of the seeds, and dressing to each bowl, and toss gently.

To serve:
Crumble the feta over the salad mix, add the butternut squash and serve with a warmed pitta and houmous. Enjoy!

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