2 butternut squash
1 bunch of beetroots (4 or 5)
1 large red onion
3 tbsp. runny honey
a bunch of fresh rosemary
2 garlic cloves (crushed)
150 g (1 cup) pine nuts or pumpkin seed
300 g (2 cups) crumbled feta
300 g chopped parsley
3 tsp. dried oregano
1/2 tsp. red chilli flakes (optional)
for the dressing
white wine vinegar
1 tsp. dijon mustard
1 tbsp. honey
salt and pepper, to taste
Preheat the oven to 200°c. Distribute the crushed garlic and
sliced red onions across roasts tray. Chop the butternut squash into cubes or slices of roughly equal size. You can choose to leave the skin on for a little crispiness . Remove seed and core of the fruit and slice into wedges of equal thickness before dividing into cubes. Drizzle with olive oil and set aside.
Remove the beetroots from their stalks and rinse. Once dried, cut them into cubes of a similar dimension to the squash. Add to the butternut squash, drizzle over with more olive oil and runny honey before seasoning with a generous quantity of black pepper, two large pinches of salt and the
roughly torn rosemary leaves. Toss the vegetables, using
your hands to ensure that they are coated evenly. Roast for 40-50 minutes, or until crisp on the outside.
In a dry shallow frying pan fry the pine nuts or pumpkin seeds (less expensive ) for about 30 seconds on each side over
low heat. When they start to slightly remove. Toss with the, chopped parsley, crumbled feta and remaining dry herbs/spices.
Combine the roasted vegetables with the dry ingredients in a large salad bowl and toss using your hands. Pour over the dressing and toss. This can be done up to an hour before serving as the flavour is strongest when the vegetables have had a chance to soak up some of the liquid and the salad is at room temperature. Delicious!
My next One Day Rural Retreat in The Chilterns, South Bucks is on September 12th.You’re very welcome!