Ramadan recipe: Butternut squash salad

Serves 2

Ingredients:

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> 150 gm butternut squash

> 10 ml olive oil

> 1 gm salt

> 1 gm pepper

> 1 tsp honey

> 100 gm baby spinach

> 150 gm feta cheese

> 10 gm toasted pine nuts

> 1 gm cracked black pepper

For dressing:

> 10 ml reduced balsamic vinegar (for the reduction, take 20 ml of balsamic vinegar with 10 gm brown sugar, and let simmer until mixture reduces to half the amount)

Method:

For the butternut squash, peel and dice the squash into 1-inch cubes. Place in a bowl and add olive oil, salt, pepper and honey. Mix well, place onto a tray and cook in a pre-heated oven at 180°C for 15 minutes. Remove and leave to cool. For the salad, wash the baby spinach and dry well, cut the feta cheese into 8 even cubes and toast the pine nuts in a dry pan.

To serve, place the butternut squash onto a tray and in the oven for 1 minute, to warm through. While the squash is heating, arrange the spinach onto a plate, place the feta cheese on top and sprinkle the pine nuts over. Remove squash from oven and place on the spinach leaves. Drizzle with reduced balsamic vinegar along with a couple of grinds of black pepper. Serve.

Courtesy: wknd. cookbook