Caramelised Red Onion Squash, Butter Bean & Feta Salad Recipe

Ingredients

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

Prep: 10 mins | Cook: 40 mins

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Method

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. No need to peel it as the skin is edible, but you can if you prefer to.

2. Scoop the wedges into a large roasting tin. Drizzle over 2 tbsp olive oil. Season with salt and pepper. Toss well to coat. Slide the roasting tin into the oven and roast for 40 mins, turning halfway, till the squash is tender and slightly browned at the edges.

3. Meanwhile, trim, peel and finely slice the red onion. Place it in a small bowl. Halve the lime and squeeze the juice over the sliced onion. Add a pinch of salt and scrunch together. Set aside to lightly pickle.

4. Drain and rinse the butter beans and shake them dry. Tumble them into a large bowl. Finely chop the parsley leaves and stalks. Add the parsley to the butter beans.

5. In a small bowl, whisk the balsamic vinegar with 1 tbsp olive oil and some salt and pepper to make a dressing. Set aside.

6. When the squash wedges are tender, remove them from the oven. Add the roasted wedges to the butter beans. Crumble in the feta and add the watercress. Scatter in the pickled red onion. Drizzle over the balsamic dressing.

7. Gently toss the salad to coat, then divide the salad between two plates. Scatter over the pumpkin seeds and serve.