A combination of sweetness and colour, from seasonal beetroot and butternut squash, tangy saltiness from feta, and a little crunch from toasted pumpkin seeds.
100g butternut squash
1 tablespoon pumpkin seeds
100g salad leaves
A few sprigs of fresh dill, chopped
A few slices of red onion
extra virgin olive oil
Salt and pepper to taste
Cut the squash and beetroot into 2cm square cubes, drizzle with a little olive oil and air fry, or oven bake, until tender (approximately 10 min). Leave to cool.
Steep the onion slices in a little balsamic vinegar, to take their harshness away.
Toast the pumpkin seeds in a dry pan. Move them frequently, to ensure they don't catch and burn. Set aside.
Arrange the salad leaves on a plate.
Top leaves with squash and beetroot, crumbed feta, onion and pumpkin seeds.
Sprinkle with dill and drizzle with balsamic and olive oil. Season and serve.
Dressed salad tends to wilt quickly and does not store well. If you want to pack ahead, keep the dressing and feta separate and add at the last moment.