Gluten free

Serves :

4

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Ingredients :

• 2 tbsps olive oil
• 1 small or half a large butternut squash, seeds removed and cut into chunks (don’t peel)
• ½ tsp each of ground cumin, ground coriander and chilli powder, mixed together
• 1 romaine lettuce or a mixed green leaves, rocket etc.
• 8 cherry tomatoes halved or even better sundried tomatoes.
• parmesan or pecorino cheese sliced with a vegetable peeler.
• (optonal 4-6 rashers of grilled bacon)

Instructions :

1. Place the chopped (unpeeled) butternut squash in a baking tray and drizzle with olive oil, sprinkle over the spices and mix well then place in the oven at 190ºC for about 25 mins.
2. While the squash is cooking, cut up the salad leaves and tomatoes and place on the plates.
3. Once the squash is cooked, divide out and place on top of the salad, (add the bacon if using) and then finish off with plenty of parmesan shavings and a drizzle of olive oil.