Butternut Squash Salad with Feta, Rocket and Pomegranate
RECIPE OVERVIEW
Ingredients
Serves: 7 people
-
2
tbsp
Honey
-
2
tbsp
Olive Oil
-
1
pinch
Pepper
-
1
pinch
Salt
-
2
kg
SuperValu Butternut Squash
(about 2 squash) -
200
g
SuperValu Feta Cheese
-
1
-
SuperValu Pomegranate
-
100
g
SuperValu Rocket Leaves
Method
- Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.
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