This salad should be served neither hot nor cold. It's one of my many "warm salads". I think that it's the first to make it onto this blog, but warm salads are a phenomenon I just can't get enough of! I used baby broad beans from the freezer, but normal size would be better.
Ingredients
2 handfuls broad beans
200g feta
1/2 butternut squash (cubed)
1 red onion
2 handfuls spinach
drizzle e.v. olive oil
juice of 1 lemon
Method
Boil the broad beans until tender, then plunge into cold water. Meanwhile cube the butternut squash (there is no need to peel it) and blitz it in the microwave for 5 minutes (or roast it in the oven for 45 minutes) till tender, then plunge into cold water for a minute or so. Finely chop the onion, crumble the feta and add all the ingredients to a large salad bowl. Dress with the lemon juice and olive oil.
Ingredients2 handfuls broad beans
200g feta
1/2 butternut squash (cubed)
1 red onion
2 handfuls spinach
drizzle e.v. olive oil
juice of 1 lemon
Method
Boil the broad beans until tender, then plunge into cold water. Meanwhile cube the butternut squash (there is no need to peel it) and blitz it in the microwave for 5 minutes (or roast it in the oven for 45 minutes) till tender, then plunge into cold water for a minute or so. Finely chop the onion, crumble the feta and add all the ingredients to a large salad bowl. Dress with the lemon juice and olive oil.
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