Roasted Butternut Squash, Potato and Feta Salad
A vibrant tricoloured salad
- 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
For the dressing
- 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.