Roasted Butternut Squash and Blue Cheese Salad

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…

Pumpkin and Rice Soup with Za’atar Croutons

From Sally Butcher’s fabulous guide to Middle Eastern meat free cooking – Veggiestan – this soup is a delight. Perfect for keeping those January frosts at bay. This makes enough soup to feed four or five. 1 medium pumpkin or butternut squash – peeled, deseeded and diced oil for frying – I used raw coconut…