for 4 person

Squash

1 ¼ kg	squash (e.g. butternut), cut into approx. 3 cm cubes
2	red onions, cut into wedges
2 tbsp	olive oil
1 tsp	salt
a little	pepper

To roast

3 tbsp	lemon juice
3 tbsp	apple vinegar
2 tbsp	olive oil
1 tbsp	honey
¼ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)

Nut brittle

20 g	sugar
1 tbsp	water
40 g	walnut kernels, coarsely chopped
30 g	pumpkin seeds
½ tsp	sea salt

To serve

200 g	feta, crumbled
1	pomegranate, seeds removed
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

How it's done

Squash

Mix the squash and onions with the oil, salt and pepper, place on a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200°C. Combine the lemon juice, vinegar, oil, honey and chilli flakes in a bowl. Add the squash, mix.

Nut brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the walnuts, pumpkin seeds and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces.

To serve

Serve the squash salad with the feta, pomegranate seeds, parsley and mint. Scatter the nut brittle on top.

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