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Meat Free Everyday - Recipes

Butternut, Spinach and Blue Cheese Salad

Ingredients:

• large handful of baby spinach leaves
• 2 cups roasted, diced butternut
• about three sliced medium tomatoes
• 1/2 cup crumbed blue cheese
• handful of toasted pumpkin seeds
• 1/2 cup vinaigrette dressing

Cooking method:

1. Roughly tear the spinach leaves and arrange onto a dinner plate.
2. Top with half the sliced tomatoes and 1 cup of roast butternut.
3. Sprinkle half the blue cheese over each salad.
4. Top each salad with half the toasted pumpkin seeds.
5. Drizzle the dressing over the salad.

Notes

1. Instead of heating the whole oven to toast a handful of seeds, you can dry roast then in a frying pan.
2. For a bit of extra flavour you can sprinkle a tiny bit of brown sugar and allow it to caramelise with the nuts.
3. Or you can add a small amount of grape seed oil and curry powder. Lightly saute the nuts or seeds in the curried oil to add extra flavour.
4. You can cook your butternut or pumpkin in a microwave oven to make this salad in a if you are pressed for time. It won't have a crispy slow baked flavour but it will still taste good.
5. I often cut a butternut in half and par cook it in the microwave. I remove it and stuff it with whatever and finish cooking it in the microwave oven.
6. Or just sprinkle it with grated strong cheese for a meal in a flash.

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