BUTTERNUT SQUASH SALAD WITH FETA CHEESE

Serves 4 ½ butternut squash, peeled and cubed 1 small head of iceberg lettuce, washed and shredded 1 bag (60g) of watercress or rocket Approx 300g cherry or Santini tomatoes, halved 200g feta cheese, crumbled with a fork 4tbsp pumpkin seeds

Serve with French dressing 1tbsp balsamic vinegar 1tbsp lemon juice 1tsp mustard 1tbsp olive oil Salt to taste Pepper to taste

Method 1. Peel and cube your butternut squash. It is important to know how to cut the squash properly as it makes the preparation much easier. First cut the ‘head’ off. Now turn the remainder of the ‘body’ to stand on the cut surface giving you a sturdy base. With a sharp knife, peel the sides. Repeat the same on the head then cut in half and scoop the seeds out with a tablespoon. Now cut in slices and then into cubes. (I have started cooking demonstrations in my Loughlinstown clinic so if you need extra inspiration and skills, join us for a night of learning. Call my clinic to find out more on 01-282 7500.) 2. Rinse and drain and place on an oven tray which you have oiled with olive or rapeseed oil. Roast at 200C for 20 minutes or until butternut is soft and has a nice roasted appearance. 3. While your butternut is roasting, wash and prepare the iceberg lettuce. Place the shredded lettuce in a wide salad bowl followed by the rocket or watercress. Sprinkle the roasted butternut squash over the salad after you have left it to cool a little. Sprinkle with crumbled feta cheese followed by halved tomatoes. Then sprinkle with the pumpkin seeds. 4. For the French dressing, mix all the ingredients together (approx 42 kcal per tablespoon). WE ALL love burgers, me included! These chicken burgers are quick to prepare and serving with a spicy banana guacamole makes them a little more original.