…enjoying the blue sky this morning
…watching the great British Sewing Bee and feeling guilty for neglecting my sewing machine
…wearing
…trying to eat a bit more healthfully
This salad was inspired by the Rainbow Salad I had at The Rum Kitchen last weekend and is super easy to make.
Peel and dice a butternut squash, place in a baking tray drizzle with olive oil and crush over a clove of garlic, give the tray a good shake so all the cubes of butternut squash are covered. Roast in the oven for about 50mins (or until soft) at 200’C. Once cooked, remove from the oven and set aside to cool. While the butternut squash is cooling chop your red pepper and avocado into cubes and rinse a tin of chick peas, add these to a large bowl along with your salad leaves and toss with your salad dressing (I made a quick dressing from olive oil, red wine vinegar, Dijon mustard and a pinch of salt and pepper). Add in your cooled butternut squash and diced mango and if you fancy it a few cashew nuts and you are ready to go. I managed to forget the add the mango until we were halfway through the meal…opps!
…winning on Ebay!
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