Description
This low FODMAP salad with roasted butternut squash and whipped feta is perfect on an autumnal lunchtime.
Ingredients
Scale
- 1 Small Butternut Squash, peeled, deseeded and cut into 1cm slices
- Extra Virgin Olive Oil
- 1/2 tsp Dried Chilli Flakes
- Freshly Ground Sea Salt & Black Pepper
- 4 Large Handfuls Wild Rocket
- Large Handful Flaked Almonds
- 60g (2 oz) Feta
- 60g (2 oz) 0% Greek Yogurt
- Juice of 1/2 Lemon
- 1 tsp Dried Oregano
Instructions
- Pre-heat the oven to 200 degrees (390 Fahrenheit).
- Toss the squash slices together on a baking tray with a generous glug of olive oil, the chilli flakes and a good amount of freshly ground sea salt and black pepper.
- Roast the squash for 20-30 minutes, turning the pieces over half way until they’re tender and slightly golden.
- Meanwhile, arrange the rocket on two plates, and toast the almonds until slightly golden in a frying pan over a medium high heat. Keep and eye on these as they can go from toasted to burnt in a moment, and remove them straight from the pan into a small dish or a ramekin to stop them toasting as soon as they’re done.
- Also, make the whipped feta by blending the feta, yogurt, lemon juice and oregano in a mini chopper or food processor (I swear by this one) until smooth. Season with a little bit of sea salt if you think it needs it, it will depend on your feta.
- To dish up, arrange the squash slices between the two plates, dollop on the whipped feta, and sprinkle over the almonds. If you’d like, you can finish the salad with a good grind of black pepper and a drizzle of olive oil. I’ve tried it both ways, and they both have their charms.