Sophie Wyburd

SQUASH, PECAN AND FETA SALAD

The substantial kind of salad that you actually want to be eating at this time of year. Recipe below:

Serves 2

1/2 butternut squash
1/2 tsp ground cinnamon
1/2 tsp grond cumin
70g pecans
1 red endive
80g wild rocket
100g feta
2 tbsp honey
1 tbsp miso paste
1 tsp dijon mustard
6 tbsp olive oil
2 tbsp red wine vinegar

1. Heat the oven to 200°C fan.
2. Peel the squash, then dice into 3cm chunks. Toss into a large roasting try with the cinnamon, cumin and a drizzle of oil, then toss to coat. Roast for 30 minutes.
3. Turn the heat down to 180°C fan. Add the pecans to the try and cook for 5 more minutes.
4. Combine the honey, miso, mustard, olive oil and vinegar in a mixing bowl, and mix to combine. Season to taste with salt.
5. Toss the rocket, endive, roasted squash and pecans and feta into the dressing bowl, and toss with your hands to coat.
6. Spoon into bowls and serve.