It’s been two months since my last post and all I can say, like everybody says…It’s been a hectic couple of months! A couple of nights ago I had a lovely salad. I think the recipe is worth posting. It’s very easy to make and it’s so right for this time of the year. I needed to make something with the little pumpkins I bought a couple of weeks ago, and here it is. It serves two easily.
– 1/2 butternut squash or 2 small pumpkins
– Rocket leaves (35g? half of the usual packet you get in the supermarket)
– 1/3 block of Feta cheese
– Handful of Walnuts
– 1 red onion, finely sliced
– 2 tablespoons brown sugar
– 2 tablespoons balsamic vinegar
– Pinch of Cinnamon
– Olive oil
Preheat the oven to 180C. Don’t peel the butternut squash, no need. Just cut them in centimeters place them in a tray with some olive oil add a pinch of Cinnamon. Roast until soft 20-25 mins. Meanwhile, add a splash of olive oil in a frying pan and add the onions and some salt and leave until soften at very low heat. When soft please add the sugar and balsamic vinegar and cook further 5-10 mins stirring occasionally until caramelized. In a platter add the rocket, cheese, onions, butternut squash and walnuts. Add a splash of balsamic, pinch of salt and a bit of olive oil if needed. Mix and enjoy!