Ingredients

The following ingredients have 2 Servings
  • 50 g hazelnuts
  • 3 tablespoon extra virgin olive oil or cold pressed rapeseed oil (plus extra to drizzle)
  • salt and freshly ground black pepper
  • pinch chilli flakes
  • 2 cloves garlic (crushed)
  • 500 g butternut squash or pumpkin(cut into chunks)
  • 500 g beetroots (peeled and cut into chunks)
  • 1 red onion (cut into thin wedges)
  • 200 g rocket leaves ((arugula))
  • 150 g feta cheese
  • balsamic vinegar (to serve)

Instruction

  • Preheat the oven to 200℃ (190℃ fan)/400°F/gas mark 6. Place 50g (2oz) hazelnuts on baking tray and toast for 4-5 minutes until golden. Set aside.
  • Place 2 tablespoons of the oil in a large bowl with some seasoning, a pinch of chilli flakes and 1 clove crushed garlic, mix together then add the 500g (1lb 2oz) prepared squash and toss so that the squash is well coated in the oil. Tip out onto one end of a large baking tray.
  • Add 1 tablespoon of oil to the bowl, some more seasoning, chilli flakes and the remaining clove crushed garlic, then add 500g (1lb 2oz) beetroots peeled and cut into chunks and toss until coated the oil. Tip out onto the other end of the baking sheet.
  • Finally, add 1 sliced red onion to the bowl and swirl around to pick up any of the remaining oil left in the bowl then scatter on top of the squash and beetroot.
  • Roast in the oven for 30 - 40 minutes or until the vegetables are tender. Allow to cool for a few minutes if serving the salad warm or completely if serving cold. Roughly chop the toasted hazelnuts
  • Place most of the 200g (7oz) rocket leaves into a serving bowl. Toss in about half of the roasted vegetables and top with about 75g (3oz) feta, crumbled into chunks.  Add the remaining vegetables, followed by the remaining 50g (2oz) feta, then sprinkle with the toasted hazelnuts.
  • Top with the remaining rocket leaves then drizzle with balsamic vinegar and some extra oil before serving.