- 1 butternut squash
- 2 tsp cumin seeds
- 1 garlic clove
- ½ x 200g feta
- 2 tbsp red wine vinegar
- A handful of mint, leaves only
- 50g rocket
- 100g turmeric houmous
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Vegetable peeler (optional)
- Roasting tin
- Blender (optional)
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the butternut squash and halve lengthways. Discard the seeds and chop the squash into 6-8 wedges – the peel is edible, but you can remove it if you prefer.
- 2.
Tumble the squash into a roasting tin with 1 tbsp olive oil, 2 tsp cumin seeds and plenty of salt and pepper. Drop on the garlic cloves. Slide the tin into the oven for 15 mins.
- 3.
After 15 mins, take the tin out of the oven. Pop the garlic on a chopping board. Turn the squash over in the tin and roast for a further 15 mins.
- 4.
While the squash roasts, use the back of a knife to squeeze the roasted garlic flesh from its skin. Place in a bowl. Crumble in a quarter of the block of feta and add 2 tbsp red wine vinegar. Finely chop the mint and add that. Pour in 2 tbsp each olive oil and cold water. Mix and crush with the back of the fork till you have an almost smooth dressing.
- 5.
Arrange the rocket on a serving platter or 2 plates. Drizzle over half the feta dressing.
- 6.
Place the roast squash on top of the rocket. Top with the turmeric houmous, remaining feta dressing and another quarter of the feta to serve.
- Tip
You feta believe it
Your leftover feta will keep, wrapped in the fridge, for a couple of days. Crumble it into a refreshing salad made with your leftover cucumber, diced, some chopped red onion, olives and crunchy leaves, lots of fresh herbs and a squeeze of lemon juice.
