Autumn Squash Salad

Ingredients:

125g onions
2 garlic cloves
225g yellow butternut squash
2 tbsp chopped fresh herbs such as chives mint or flatleaf parsley
225g cucumbers
225g plum tomatoes
salt and freshly ground black pepper
50g cheese such as feta
50g chopped black and green olives
75m1olive oil
warm crusty bread to accompany

Method:

Finely slice the onions squash cucumbers and tomatoes. Crumble the cheese.
Heat 2 tbsp oil in an ovenproof pan and fry the squash for 3 to 4 minutes or until softened and golden. Remove and set aside.

Add the crashed garlic and onions to the pan and cook slowly for 5 minutes on the simmering plate then transfer to simmering oven for a further 10 minutes.

Spoon the sliced squash cucumbers and tomatoes into an ovenproof dish or tin and top with the onions and garlic herbs seasoning and remaining oil.

Cover with foil and cook on the grid shelf on the floor of a roasting oven. After 15 minutes uncover and cook for a further 30 to 40 minutes until tender.

Serve on individual plates sprinkled with the olives and crumbled cheese. Accompany with warm crusty bread.

Serves 4