Roasted squash salad with feta
This roasted squash salad with feta and wild rocket is an all-year round dish. It’s healthy, filling and super yummy; the perfect side dish for summer barbecues; or it can be served as a vegan/vegetarian main meal. I like to take the leftover to a picnic or to work in my lunchbox. You cab make ikt with leftover roasted squash too!
Ingredients
Method
- Preheat the oven to 190°C.
- Peel the squash and discard the seeds. Cut the meat into 2 to 3-cm cubes, then coat these in some olive oil and scatter them into a baking tray. Bake for 25-30 minutes, until tender and golden.
- Meanwhile, dry-fry the sesame seeds in a pan and set aside.
- Rinse and drain the rocket leaves and scatter a large handful onto serving plates.
- Add some squash, scatter sesame seeds and feta on top, then drizzle with balsamic vinegar.