Ingredients

The following ingredients have 4 Servings
  • 400 g Butternut squash (cubed)
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried rosemary
  • 0.5 tsp Cumin
  • 1 tsp garlic powder
  • 1 pinch Sea salt and black pepper
  • 300 g Mixed lettuce leaves
  • 1 Lemon ((juice only))
  • 10 Olives
  • 6 Sun-dried tomatoes (chopped)
  • 30 g hard cheese (shaved)
  • 1 tbsp Balsamic vinegar

Instruction

  • Chop the butternut squash into 2cm cubes.
  • Put the cubed squash into a bowl and mix with 1 tbsp oil, herbs, spices and salt and pepper.
  • Put on a baking tray and spread out.
  • Roast in a preheated oven at 180°C/350°F/Gas 4 for 30 minutes.
  • Put the salad leaves in a bowl and dress with the lemon juice, remaining oil and vinegar.
  • Transfer the salad to a serving bowl and top with the roasted butternut squash, sun-dried tomatoes, olives and cheese.