Roasted butternut squash salad with feta, yoghurt and harissa dressing

Well, the holiday is over, but we are heading into summer in the England and I have to atone for all the mucnching (but it wasn't my fault!) that I did in the US. So, I have reverted back to my favourite type of meal now - vegetables with cheese. This is also such a fabulously simple, but classic dish, which does not necessitate any heavy carbs, the butternut squash being so robust. Even Gipsy Spread didn't need any meat with this dish, just pile on the veggies.


What you will need
500g butternut squash cubed
1 green pepper
1 large onion
2-3 balls cooked beetroot
2 cloves garlic
1 tea spoon chilli flakes
2 table spoons greek yoghurt
2 tea spoon harissa
60g feta cheese


Firstly slice the pepper and onions into large chunks. Toss these with the butternut squash.


Quarter the beetroon and add to an oven dish with the rest of the vegetables. Drizzle over a table spoon of olive oil, season with salt and add the crushed cloves of garlic and chilli flakes.

Roast in a pre-heated oven at 220 degrees for 45-50 minutes until the squash is caramelised and cooked through.

Place on a plate with a table spoon of the greek yoghurt, topped with a tea spoon of harrisa and then crumble over the feta cheese.

Delicious and not a carb or any meat in sight!