Meat Free Monday
Today’s Meat Free Monday recipe is a wonderful combination of colours and flavours, bursting with antioxidants.
Salad of roasted squash, beetroot and feta cheese
Preheat the oven to 200degrees C/gas 5. Place the butternut squash and beetroot in a roasting tray, toss in 1 tbsp of olive oil and season with salt and pepper. Roast for 30-45 minutes (depending on the size of the pieces), until tender and the squash is just becoming golden.
Remove from the oven and leave to cool slightly, or leave until completely cool if you prefer a cold salad. Arrange the salad leaves on a large platter or divide up onto individual plates along with the squash and beetroot. Place spoonfuls of the goat’s cheese on
top, and scatter with the mustard cress and pine nuts.
Mix together the balsamic vinegar and extra virgin olive oil
Adapted from Daily Mail recipe