1large head of loose-leafed garden babies lettuce or any lettuce of your choiceexcept iceberg, washed and dried
2tbspsolive oil
1tspdried oregano
salt
For the dressing
3tbspshoney
1tbsphot Tabasco sauce
2tbspsbalsamic vinegar
1tspfreshly cracked black pepper
Instructions
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.