Warm Roast Vegetable and Feta Salad

Serves 4

Light, delicious & full of nutrients & omega oils. Good for your heart and your mind. Great served on its own or as a side dish.

Health benefits

Flax seed oil, sesame seeds and pumpkin seeds all contain essential fatty acids great for increasing stamina, and lowering the risk of cardiovascular disease. Butternut squash is an excellent source of vitamin A. This recipe contains vitamin C, potassium, dietary fibre, selenium and zinc. In addition, butternut squash & red peppers are a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper. One of the most abundant nutrients in butternut squash and red peppers, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties.

Ingredients
2 tbsp olive oil
½ butternut squash
1 Red Onion, cut into wedges
2 Red Capsicums (sweet Peppers), deseeded and quartered
2 Courgettes, (Zucchini)  cut into 2.5cm/1inch chunks
450g/1lb Asparagus
200g goats/sheep’s feta
2 tbsp Soy Sauce
2 tbsp Honey
1 teasp flax seed oil
1 teasp Sesame Seeds
1 teasp pumpkin seeds (pepitas)
Sea Salt and Black pepper

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4. Drizzle the oil in a large roasting pan, add the squash and cook for 10 minutes. Add the onions and peppers and cook for 20 minutes at the top of the oven. Add the courgettes and asparagus and roast for a further 8 minutes.

2. Remove from the oven and sprinkle with the soy sauce, honey, flax seed oil, sesame/pumpkin seeds and seasoning. Break feta into small pieces and sprinkle over salad. Toss well to coat the vegetables in the sauce.

3. To serve - transfer to a serving dish and serve at room temperature.