Rose Elliot’s Roasted Butternut Squash Salad

Serves 4-6

1 butternut squash
4 spring onions
2 teaspoons sesame seeds

for the dressing:

2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
2 tablespoons of lime juice
2 teaspoons of soya sauce
1/2 teaspoon of chilli flakes

1. Roast butternut squash in the oven with olive oil (190 deg C. or gas mark 5) for ~30 mins
2. Put all dressing ingredients into a large bowl and mix together
3. Add squash when its soft
4. Mix with spring onions (and feta cheese if you want to) – i’ve also used goat’s cheese
5. Garnish with rocket (I added some walnuts)

Rose Elliot’s New Complete vegetarian. Thanks to @zorakuettner for bringing this one to my attention.


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