Butternut squash is the king of autumn vegetables and I love it when it’s simply drizzled with olive oil, oven-roasted and seasoned lightly with salt and pepper. This gives it a sweet and caramelly
exterior while the inside is soft and warm. Sprinkle with sparkling grains of salt and the layers of sweet-salty yumminess show their true colours. Ditto the potatoes; and who doesn’t enjoy roast potatoes! The feta releases staccato bursts of creamy saltiness that contrasts well with the crunch of the lettuce and the hot and sweet dressing. All in all, a well rounded salad in terms of flavour and nutrients. Carbohydrates, fibre, fat, protein….it’s all there!
- 400 g floury potatoes cut into large cubes
- 500 g butternut squash cut into large cubes
- 200 g feta
- 1 large head of loose-leafed garden babies lettuce or any lettuce of your choice (except iceberg), washed and dried
- 2 tbsps olive oil
- 1 tsp dried oregano
- 3 tbsps honey
- 1 tbsp hot Tabasco sauce
- 2 tbsps balsamic vinegar
- 1 tsp freshly cracked black pepper
- Heat the oven to 180 degrees C. Toss the squash and potatoes in olive oil and a light sprinkling of salt (remember the feta is quite salty so you want to be conservative with salt), and roast in the oven for 40 minutes to an hour till the vegetables have a lightly caramelised outside and are completely cooked.
- Arrange a bed of lettuce leaves, pile on the vegetables followed by a scattering of crumbled feta on individual plates in equal quantities. Whisk all the ingredients of the dressing together, drizzle on the salad portions and serve while the veggies are still warm.