This salad is so colourful and flavorsome. Roast the butternut squash, throw over the salad and add the crumbled feta, which gives a creamy and tangy finish. Yum!
1bunch of fresh mint(£0.35)
I feel like this could pass as a Pret-salad (if I do say so myself). So instead of spending £3.99, give it a go!
Preheat oven to 180°C
Start by deseeding and dicing the butternut squash. After this pop in a large bowl and with the olive oil, all seasoning and maple syrup onto the b’s. Season with salt and add to a baking tray and pop in the oven, timer set to 30 minutes.
After 15 minutes, give the tray a shake and pop in for the remaining time.
When the times up, add to tupperwear to cool and place in the fridge.
On the day that you’re eating this, assemble the salad into your lunch box by adding two handfuls of salad (I did one handful mixed leaf/1 handful bistro) to a handful of b-squash, handful of chopped toms, few leaves of mint and some crumbled feta. You can also add 1 tsp of olive oil but I found I didn’t need it.