Quick & Easy

Warm autumnal salad

A roasted root vegetable salad will still taste great as leftovers the next day.
4
25M

Ingredients

Rocket oil
Kalamata honey

Method

Warm autumnal salad

1.Preheat oven to 190°C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper.
2.Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
3.Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, drizzle with rocket oil (see below) and dollops of Kalamata honey.

Rocket oil

4.Bring a small pot of lightly salted water to the boil, drop in the rocket, then pull out again immediately, running under cold water in sieve until cold.
5.Using a hand blender, blitz the rocket and oil together until smooth.

Kalamata honey

6.Using a hand blender, blitz olives and honey together into a smooth paste.

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