Leafy greens, like rocket, are an essential component of a healthy diet. Alongside the butternut squash, this recipe provides essential fibre and vitamins A, C and E so good for your gut and your skin.
Adding something warm to a salad is great way of getting greens in to your diet at any time of year.
Ingredients
700g diced butternut squash
200g sundried tomatoes
200g feta cheese
100g rocket
4 tablespoons extra virgin olive oil
4 tablespoons pumpkin seeds
2 teaspoons cumin
Salt and pepper to season
Serves 4
Directions
Preheat the oven to 200 oC.
Place the butternut squash on a roasting tray, coat in extra virgin olive oil, salt, pepper and cumin – mix it up. Roast in the oven until soft throughout. It should take about 25 – 30 minutes.
Meanwhile, mix all of the remaining ingredients together. Once the butternut squash is cooked, mix it into the salad ingredients and serve.
I love this salad warm but it also makes a great cold salad for lunch.
Leftovers Tip: If you’re saving some for lunch the following day, put all ingredients except the rocket and pumpkin seeds into your lunchbox. In the morning, pile your rocket and pumpkin seeds on top then mix it just before you eat it.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.