- 1 red onion squash
- 1 red onion
- 1 lime
- 400g tin of butter beans
- A handful of flat leaf parsley
- 2 tbsp balsamic vinegar
- 120g feta
- 1 tbsp pumpkin seeds
- 50g watercress
- 3 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the squash and slice it in half. Scoop out the seeds and slice each half into 6 wedges. You don’t need to peel it as the skin is edible, but you can if you prefer. Places the wedges in a large roasting tin. Drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss well to coat.Slide into the oven and roast for 40 mins, turning halfway, till the squash is tender and slightly browned at the edges.
- 2.
Meanwhile, trim, peel and finely slice the onion. Place it in a small bowl. Halve the lemon and squeeze over the juice. Add a pinch of salt and scrunch together. Set aside to lightly pickle.
- 3.
Drain and rinse the butter beans and shake them dry. Tip them into a large bowl. Finely chop the parsley leaves and stalks. Add to the bowl.
- 4.
In a small bowl, whisk the balsamic vinegar with 1 tbsp olive oil and some salt and pepper to make a dressing. Set aside.
- 5.
When the squash and onion have roasted, tip them into the bowl of butter beans. Crumble in the feta and add the watercress. Add the pickled red onion. Drizzle over the balsamic dressing. Fold the salad together, then divide between two plates. Scatter over the pumpkin seeds and serve.
