How to make warm veg salads? Warm veg salad recipes and ingredient shared on our page.
1 kg butternut squash
1 red onion, cut into 8 vedges
2 peppers, deseeded and cut into large pieces
1 tbsp fresh thyme leaves, plus extra springs to garnish
1 large garlic clove, crushed
2 tbsp olive oil
50g wild rocket leaves
1 tbsp balsamic glaze
100g Feta crumbled
Preheat the oven to 200°C ( Fan 180°C), gas 6. Peel and deseed the squash and cut into eight thick wedges or large chunks. Put into a roasting tin with the onion and peppers. Add the thyme leaves, garlic and olive oil and toss well to coat. Pop the roasting tin in the oven for 45 minutes, or until the vegetables are tender and lightly charred.
Transfer the vegetables (including any juices) to a large serving bowl. Toss through the wild rocket and balsamic glaze.
To serve, divide the warm salad between four plates and scatter the crumbled Feta over the top. Garnish with the extra thyme. Your enjoy meal!
(Any leftover squash makes a great addition to mashed popatoes. Boil it with the potatoes, drain, and mash with some seasoning and grated Parmesan.)