Roasted butternut squash salad with Simply Fresh butter lettuce
1/2 head of green Simply Fresh butter lettuce
1/2 head of red butter lettuce butter
1 orange butternut squash(1 kg), peeled and deseeded
4 tbs pine nuts
150 g soft goat cheese, crumbled
3 tbs olive oil
4 tbs yoghurt
1 tbs of ginger syrup
½ clove of garlic, finely chopped
Sea salt and freshly grounded black pepper
Preheat the oven to 190ºC/375ºF/gas 5.
Slice the butternut squash in wedges and divide them over a baking tray lined with greaseproof paper.
Drizzle with oil and season to taste with salt and pepper.
Roast in the oven for 20 min. or until just cooked.
Heat a frying pan and roast the pine nuts for 3 min. or until golden.
Take the nuts out. Whisk the yoghurt, ginger syrup and garlic until well combined.
Season to taste with salt and pepper.
Remove half the core from the lettuce heads with the cutter or cut half a circle around the core with a knife: the Simply Fresh One cut, ready principle.
Wash and dry the leaves and toss them in a large bowl.
Divide the pumpkin, and goat cheese over the salad.
Scatter with the pine nuts and drizzle with the dressing.
Put the two half lettuce heads in a plastic bag in the fridge for later use.