One of my favourite side dishes that I know I have been promising to post for a while and is something I have served with a variety of things; Mary Berry’s spicy roast squash & feta salad.
✔️ 1 large butternut squash
✔️ 1 red onion, thinly sliced
✔️ 2tbsp olive oil
✔️ Salt & freshly ground black pepper
✔️ 1tsp ground cumin
✔️ 100g feta cheese, crumbled
✔️ 2tbsp chopped fresh parsley
For the dressing:
✔️ 1tbsp white wine vinegar
✔️ 2tbsp olive oil
✔️ 1tsp honey
✔️ ½ a garlic clove, crushed
Preheat the oven to 220°C/fan 200°C. Cut the squash in half lengthways, then scoop out the seeds and fibres and discard. Remove the skin and cut the flesh into thin half-moon slices. Scatter the squash and onion over the base of a roasting tin.
Drizzle with the oil, season with salt and freshly ground black pepper, and toss to combine. Roast for 25-30 minutes or until pale golden and just tender. Transfer to a mixing bowl with a slotted spoon, scatter the cumin over, and toss together.
Set aside to cool. When completely cool, stir in the feta and parsley. Put the ingredients for the dressing into a clean jam jar, tighten the lid, and shake well.
Pour the dressing over the salad and mix together. Transfer to a salad bowl and chill for up to 6 hours before serving.
Spicy Roast Squash & Feta Salad
mybossbuysmelunch.com 