Winter Salad

SERVES 1

100g butternut squash

Half a small chilli

Half a garlic clove sliced

1 sprig of thyme

Quarter of a pomegranate approximately 25g

10g quinoa

Quarter of a parsnip

1tsp curry powder

5g mixed seeds

50g feta

2g sour cherries

FOR THE DRESSING

1tsp raspberry vinegar

4tsp olive oil

Half a tsp Dijon mustard

Salt and pepper

Mixed leaves

Dice the squash into 1cm squares and place on to a baking tray with the chopped garlic and chilli. Add the sprig of thyme and a drizzle of olive oil. Roast in a pre-heated oven at 160°C for 10 to 12 minutes until golden and just cooked. Once cooked, remove and keep warm.

While the squash is in the oven, peel the first layer of the parsnip off and discard. Peel the fresh parsnip into thin slices before deep frying in hot oil (160°C) for two to three minutes or until golden brown. Remove and drain on kitchen paper before dusting with curry powder.

Cut the pomegranate in half and take the fruit from the shell and reserve for garnishing.

FOR THE DRESSING:

Whisk together the raspberry vinegar, mustard, salt, pepper and olive oil, reserve until needed.

TO SERVE:

Place the salad leaves into a bowl, season and drizzle with the dressing, leaving a little for the end, and arrange onto your serving plate. Warm through the butternut squash if not already warm and arrange it on the plate around the leaves. Sprinkle the seeds, pomegranate and sour cherries.

Flake up the feta and sprinkle around the leaves, spoon over remaining dressing and serve.