Roast Butternut Squash, Feta and Sage Salad

Method

Make it happen

1. 01

   Heat the oven to 200°C fan if roasting, or prepare a hot frying pan or steamer as needed; wash the salad vegetables and prepare all toppings.

2. 02

   Roast squash and onion with 1 tbsp olive oil and sage at 200°C fan for 30 minutes until tender.

3. 03

   Whisk remaining oil with lemon and fold through warm vegetables and rocket.

4. 04

   Scatter feta and pumpkin seeds on top just before serving.

5. 05

   Serve the salad warm while the vegetables still have texture, dividing the vegetables and toppings equally between four plates.