Ingredients
1 large buttercup squash2 tbsp olive oil
Salt and black pepper
4 large vine-ripened tomatoes
1 cup rocket leaves
¼ cup cows feta, ripped into cubes
2 tbsp walnut halves, toasted
Avocado oil for dressing
Method:
Summer is synonymous with barbeques and it can seem like a sad day when you finally pack it away after a few months of grilling!
However, just because it’s cooling off doesn’t mean you still can’t enjoy beautiful cuts of steak. If you’re not quite ready to swap the green salads for truffle mash, this warm salad is the perfect stepping stone for the autumn months.
The squash is in season and this salad is a great way to eat it if you’re wanting something other than soup.
The saltiness of the feta balances out the flavours, and it pairs beautifully with a nice cut of beef.
See my blog on vandeelezen.com for my best tips for cooking meat perfectly, and you’ve got yourself a beautiful autumn dinner.
Preheat oven to 190°C.
Carefully cut butternut in half and scoop out seeds.
Slice into wedges and place in roasting tray.
Drizzle with olive oil and season with salt, pepper.
Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
Remove from oven.
Arrange on serving dish with rocket, feta and toasted walnuts, heavily drizzle with avocado oil and dollops of Kalamata honey.
KALAMATA HONEY
12 pitted kalamata olives
2 tbsp honey
Using a hand blitzer or blender, blitz olives and honey together into a smooth paste.
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