Butternut Squash and Goat’s Cheese and Honey Salad
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
1 large butternut squash, peeled, deseeded and chopped into 2.5cm cubesa few sprigs of rosemary
freshly ground black pepper
1-2 tbsp olive oil
100g rocket
100g goat's cheese, roughly sliced
1 tbsp chopped walnuts
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp clear honey
1 tbsp soy sauce
1 garlic clove
method:
- Heat the oven to 200C/400 F/Gas 6.
- Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper. Drizzle over the oil, toss well and roast in the oven for about 25 minutes until tender.
- Whisk together the dressing ingredients. Put the rocket in a large serving bowl and arrange the squash and goatfs cheese on top. Pour the dressing over and scatter over the walnuts.
