This salad is simple but great! You want to roast the pumpkins until they are almost a bit burnt on the edges. The roasted peaches taste wonderful - lovely zingy flavours
Ingredients
1 Butternut Squash (or you can substitute this with four good sized sweet potatoes
2 + 4 tbsp cold-pressed olive oil
4 tbsp honey
2 limes, juice
sea salt and black pepper
Salad ingredients
2 handfuls almonds
4 peaches, stone removed and cut into wedges
2 fennels, finely sliced, fronds reserved
1 large head of lettuce, leaves separated and torn into bite-size pieces
AND THIS IS WHAT YOU DO....
Preheat the oven to 220°C.
Peel and cut the pumpkin into large one inch squares.
Place on a baking tray and drizzle with 2 tbsp oil, cover evenly and sprinkle with sea salt.
Roast the pumpkin in the oven for 30-45 minutes, until the pieces are very soft and the tips are slightly burned.
Combine 4 tbsp oil, honey, lime juice, then season to taste with sea salt and pepper. Taste the dressing and adjust the flavours to your preference.
Transfer the roasted squash pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently. While the oven is still warm, toast the almonds on a baking tray until golden, about 10 minutes.
Prepare the salad ingredients. In a large bowl, gently toss peaches, fennels and lettuce. Add the remaining half of the dressing and combine.
Arrange everything on a platter. Then tuck in the roasted pumpkin pieces, scatter with almonds and sprinkle with fennel fronds. Serve.