Yesterday was a busy day.
Up early for recipe planning, then chutney making and baking until later on.
It usually gets to the point at about 2pm where I’m waiting around for certain tins to come out of the oven or shelf space. And that’s when I start thinking about lunch.
As I’m leaving my flat for good soon, I’m trying to use up everything I have left in the fridge – some days it doesn’t work, but today it really, really did. I roasted some butternut squash, steamed some broccoli, fried the last few bits of bacon from the freezer and added a few more odds and ends, and the result was a sweet, salty, crunchy winter salad. Pretty quick and healthy, perfect for a mid-week lunch or dinner.
You will need:
1/4 small butternut squash, cubed (quite hard to measure as all sizes are different, so see above pic!)
2tbsp olive oil
3 rashers streaky smoked bacon
1/2 head broccoli
Handful of cherry tomatoes, halved
1 tbsp mixed sunflower and pumpkin seeds
For the vinaigrette
1 tbsp balsamic vinegar
1tbsp olive oil
1/4 tsp mustard (I used English, but any will do)
Honey to taste
Start by laying your butternut squash on a baking tray, and dribbling the oil over it. Season, then use your hands to toss the cubes so that they are evenly coated. Bake at 170 degrees for about 22 minutes, or until soft through when pierced with a knife, and slightly golden.
While that’s cooking, cut your bacon with scissors into squares and fry until crispy. Set aside.
Cook your broccoli – I steam mine, but you can use the method of your liking.
In a bowl, combine your vinaigrette ingredients and whisk with a fork. Taste and season. Add your broccoli, cherry toms, butternut sqash and bacon to the bowl, mixing so everything is evenly covered with vinaigrette. Tip onto your serving plate, sprinkle with the feta and seeds, and enjoy!