Ingredients: (makes 4 portions of the above)
1 x Butternut squash
3 tbsp Olive oil
1 clove garlic
1 tsp honey
1 bag of rocket/ mixed leaves
Handful of cashews
Small handful of Feta
1. Preheat the oven to 180deg. Peel the squash and remove the seeds from the centre. Chop into small pieces (smaller they are quicker they cook).
2. Drizzle the Olive oil over the squash and toss them around on the tray. Place them in the oven for 20 minutes.
3. Prepare the salad as the squash cooks.
Admittedly I have never ‘deseeded’ a pomegranate before. And I had no idea where to start.
Well I cut it in half and then got stuck…
It was then I referred once again to my good friend Google.
‘How to deseed a pomegranate’
This tutorial perfectly came to my rescue 🙂