Butternut squash & goats' cheese salad

Step 1/5

• oven

Preheat the oven to 220 degrees.

Step 2/5

• ½ butternut squash
• ½ tbsp olive oil
• ½ pinch chili flakes

• oven
• baking tray

Halve, desired and cut the butternut squash into 1cm slices. Toss with 1 tbl spoon of olive oil, spread out on a large baking tray, sprinkle with chilli flakes, season and roast for 25-30min turning halfway until golden in places.

Step 3/5

• 20 g pecans

• oven

Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.

Step 4/5

• 1 tbsp extra-virgin olive oil
• ¼ lemon

For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.

Step 5/5

• 140 g red chicory
• 1 tbsp dried cranberries
• 37½ g goat cheese

Separate the leaves of red chicory. Arrange the roasted butternut squash and the leaves on the plate. Scatter over the cranberries and toasted pecans, dot over the goats cheese then spoon over the dressing. Grind over some black pepper and serve immediately.

Enjoy your meal!