butternut and feta salad
Fresh, raw spinach offsets comforting warm squash and crumbly feta cheese perfectly.
1 small butternut squash, roughly cubed
A few thyme sprigs, or half tsp dried
Splash of olive oil
Dash of balsamic vinegar
Freshly ground black pepper
225g baby spinach leaves, washed
squeeze of lemon juice
8-12 cherry tomatoes, quartered
200g feta cheese, cubed
3 spring onions, trimmed and finely sliced
1 red pepper, cored, deseeded and cut into squares
Pre-heat the oven to 180C / Gas 4. Don’t bother peeling the butternut for this but do scoop away the seeds. Put it into a roasting dish with the red pepper and thyme, plus generous dashes of olive oil amd balsamic vinegar. Season with pepper, toss well and roast in the oven for about 40 minutes.
Meanwhile, pile the spinach equally on to four plates. Scatter the spring onions over, drizzle with a little olive oil and add a squeeze of lemon juice.
When the butternut and red pepper are cooked, leave to cool slightly, then mix in the tomatoes and feta. Pile the warm mixture on top of the spinach leaves and eat immediately.
Delicious with warm, crusty brown rolls.