Roast squash salad
Ingredients
- ½ large butternut squash or culinary pumpkin, peeled and deseeded
- 2 tbsp olive oil
- 1 tsp dried thyme
- 3 garlic cloves, crushed
- 150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)
- 50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- ½ tsp runny honey
- ½ tsp wholegrain mustard
Instructions
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