Friday, 8 May 2015

Roasted Butternut Squah, Oregano, Watercress and Feta Salad

Yet another salad. But it's nearly summer, and summer is what salads are for; so sorry there won't be any stopping just yet. Although this salad is only half in season, when watercress is at its peak in the UK its really tasty and can lightens up the dish as well as the fresh herbs.
summer salad
I kept the squash as the main ingredient, but for a lighter meal just bulk it up with more watercress, and adapt portions accordingly. Just don't eat this salad if you going out, or tone down the garlic if you are, because this is defiantly one to keep the vampires away at night.
I used butternut squash as I had to use it up but feel free to swap with pumpkin if you prefer. I left this skin on because it gives a more intense flavour but if you don't like the texture feel free to peel the squash if you don't like the texture. 


1 large butternut squash
olive oil
1 bulb garlic (crushed cloves, skin left on)
1 tsp chilli flakes
4-5 springs oregano

for the dressing
2 tsp red wine vinegar
6 tsp olive oil
salt & pepper

large handfull watercress
150g feta cheese

1. preheat the oven to 200°/ gas 6
2. cut the squash in half and remove the seeds. cut into wedges
3. tip into a roasting tin and toss in olive oil, chilli flakes, oregno ,garlic cloves and salt, roast for about 30mins
4. meanwhile make the dressing whisk together the ingredints and  adjust seasoning 
5. when the butternut is cooked drizzle over the dressing, spinkle with feta and add the watercress and toss together
6. Serve 

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