Another salad that works equally well during summer or in autumn when squashes are in season. If you are not a big fan of blue cheese you could always use feta or some other salty cheese instead. The saltiness of the cheese sets off the sweetness of the squash.
A sprinkling of toasted sesame seeds or pine nuts would work well here too.
1 medium butternut squash – peeled, deseeded and diced
Handful of cherry tomatoes – halved
6-8 radishes – finely sliced
Mixed salad leaves
200g or so of a creamy blue cheese (gorgonzola, St Agur, etc)
Juice of 1 lemon
Good few glugs of olive oil
Salt and freshly ground black pepper
Freshly ground nutmeg
Heat the oven to 200C. Place the diced squash in a baking dish, drizzle with olive oil. Add salt, black pepper and little grated nutmeg then roast for 20 minutes until tender. Remove from oven and allow to cool completely.
Take four plates or large bowls and divide the leaves equally between them. Arrange the halved tomatoes and sliced radishes artistically on top of the leaves. Now scatter the diced squash, followed by the cheese which you can cut or tear into cubes similar in size to the squash.
Squeeze the lemon and catch the juice into a cup or mug then divide equally over the salads. Now drizzle a little more of the olive oil over each plate. Add a more salt and pepper if you think it is needed.
Serve with warmed pitta bread.