The last few days I haven't been feeling too great. I've had a bit of a cold, and haven't been sleeping too well, and in general not been able to enjoy the sunshine as much as I'd like to. Normally when feeling like this I'd settle down with cheese on toast and chips in a sandwich, but I'm attending a wedding on Saturday in a dress that is Very Tight. This Very Tight dress basically means that my carb consumption has to go way down (I only ate 4 pitta breads yesterday, for example, because I have enormous self control). So I felt like eating something comforting, nourishing, but also delicious and very easy. This salad is basically just a variation on something I often do when lazy, throw a load of vegetables in the oven, cover with cheese, and enjoy. This time I added bacon too.
I am excellent at dieting.
Butternut Squash Salad
1 large buttnut squash
1/2 garlic bulb
2 red chillis, chopped and de-seeded (or not, I never de-seed, I'm an animal)
1 red onion, finely sliced
4 rashers bacon
1 packet of feta (you should probably use less than a whole packet. Whatevs. See above)
Some mixed leaves (I just used an Italian style thing that was in the fridge. This would also work really well with rocket or baby spinach).
Some olive oil
A squidge of honey
A teaspoon of balsamic vinegar
Salt and pepper
Some sunflower seeds
Preheat the oven to 180. Chop the squash into bite-size pieces. Place in an oven dish with the chilli scatter the whole garlic cloves. Drizzle over some oil and season. Roast for 40 minutes, or until the squash is tender.
Meanwhile, heat some oil in a pan and cook the bacon on a low heat. This takes about 15 minutes, or longer. If you paid attention to my previous blog, I like to cook things slowly. It'll be nicer if you do, trust me.
Mix your dressing. This is just a dressing I like to throw on everything. At the moment it's olive oil, balsamic vinegar, honey, salt and pepper.
Cut the feta you're using into chunks.
Cut the bacon into pieces
When everything is cooked, mix all your ingredients, including the onion and leaves, and sprinkle the seeds on top.
Have it in the sun with a glass of wine.
Now you'll have to excuse me, and the shoddy nature of this post, I have to spend the next 12 hours panicking about being in an airport.