You can have this as a warm winter salad, or cold. Totally your choice and it is delicious either way. We’ve used land cress in the recipe, but you could use whatever winter leaves you have growing – wild rocket would work just as well, or corn salad or baby spinach leaves.
Ingredients:
- 1 x butternut squash, peeled & cut into 1 inch cubes
- 2 handfuls of land cress
- 100g feta cheese (or similar), crumbled
- 3 tsp capers
- 100-200g olives, pitted & halved
- Handful of walnuts
- 1tsp fresh thyme, chopped
- 2 tbsp olive oil
- A pinch of sea salt & pepper
Method:
- Preheat the oven to 200c
- Toss squash in 1 tbsp oil, season with sea salt and roast in the oven for 20 minutes, until soft and just beginning to caramelise.
- Remove the squash from the oven and turn out into a mixing bowl
- Allow to cool a little before mixing the squash with all the remaining ingredients: capers, olives, walnuts, 1 tbsp oil, thyme, feta and land cress.
- Season with black pepper (you probably won’t need extra salt as many of the ingredients are already salty!)