Super Salad indeed!!! I admit getting the very green wart-looking hubbard squash into cubes wasn’t completely difficult, made a whopper of a mess in the process, but with success of culinary level I got it cubed and actually cooked. The salad turned out perfectly supreme, and scrumptiously delicious!!! Gold stars for me 🙂
Here is the recipe for this very morish, gloriously colourful salad that will without a doubt leave you with a smug smile on your face:Salad: ½ hubbard squash cut into pieces 2 tbsp olive oil 1 red pepper 150g baby spinach 1 avocado 60ml toasted pine nuts 100g feta Dressing: 60ml olive oil 60ml red wine vinegar 2 tbsp maple syrup 2 tbsp wholegrain mustard Preheat oven to 200 C. Toss the squash with the oil in a baking dish and bake for 20 min until tender. Gently toss the pepper through. Combine with other ingredients. Top with feta. For the dressing whisk all the ingredients together in a small jug. Season to taste.
Whala.. It’s so Jaime-Oliver-ish… These are the benefits of being in a book club with people that do actually know how to cook. Enjoy!!