- ½ butternut squash
- 1 courgette
- 1 red onion
- 400g tin of cannellini beans
- 1 lemon
- 1 chilli
- 1 tsp Dijon mustard
- 40g honey
- A handful of mint
- 2 tsp cumin seeds
- 50g rocket
- 120g feta
- 2tbsp olive oil
- Salt and Pepper
- 1.
Cut the butternut squash in half horizontally - for this recipe you will only use the ‘neck’ end, so set the bulb end of the squash to one side (save it for making soups or adding to stews). Peel the squash you're using. Using a really sharp knife, vegetable peeler or a mandoline, cut long, wafer-thin strips off the squash. Pop them into a large bowl.
- 2.
Slice the courgette into thin rounds. Trim, peel and thinly slice the red onion. Add these to the bowl. Drain and rinse the cannellini beans. Tumble these into the bowl.
- 3.
Finely grate the lemon zest into a bowl. Squeeze in the juice. Halve the chilli and flick out the seeds. Finely chop the chilli and add to the bowl. Scoop in the Dijon mustard and honey. Pour in 2 tbsp olive oil. Add some salt and pepper and whisk together. Taste and adjust the seasoning, then set to one side.
- 4.
Pick the mint leaves off the woody stalk. Finely shred the leaves. Add half to the salad dressing. Set the rest to one side. Drizzle the dressing over the salad and let the veg marinade for 5 mins.
- 5.
Pop the cumin seeds into a small frying pan and toast for 2-3 mins till popping and the pan smells fragrant. Crumble the feta over the salad and sprinkle over the cumin seeds and remaining mint leaves. Serve straight away.
