Mediterranean Roasted Butternut Squash Salad

2 standard portions

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Ingredients

• 400 g Butternut squash (cubed)
• 1 tbsp Olive oil (for the squash)
• 1 tbsp Olive oil (for the salad dressing)
• 1 tsp Dried oregano
• 1 tsp Dried rosemary
• 0.5 tsp Cumin
• 1 tsp garlic powder
• 1 pinch Fine sea salt and ground black pepper
• 300 g Mixed lettuce leaves
• 1 Lemon ((juice only))
• 10 Olives
• 6 Sun-dried tomatoes (chopped)
• 30 g Hard cheese (shaved)
• 1 tbsp Balsamic vinegar

Method

1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
2. Chop 400 g Butternut squash into 2cm cubes.
3. Put the cubed squash into a bowl and mix with 1 tbsp Olive oil, 1 tsp Dried oregano, 1 tsp Dried rosemary, 0.5 tsp Cumin, 1 tsp garlic powder and 1 pinch Sea salt and black pepper.
4. Put on a baking tray and spread out.Roast in the oven for 30 minutes.
5. Put 300 g Mixed lettuce leaves into a bowl and dress with the juice of 1 Lemon, 1 tbsp Olive oil and 1 tbsp Balsamic vinegar.
6. Transfer the salad to a serving bowl and top with the roasted butternut squash, 6 Sun-dried tomatoes, 10 Olives and 30 g Hard cheese.