• ½ butternut squash, peeled and deseeded
  • 2 medium red onions
  • 2 eating apples
  • 2 tbsp olive oil
  • 2 red chillies
  • 2 tbsp pumpkin seeds
  • 125 g soft goat's cheese
  • 1 tbsp white truffle flavour olive oil
  • 140 g lamb's lettuce

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp roasted pumpkin seed oil
  • 2 tsp red wine vinegar
  • 1 tsp brown sugar
  • 1 crushed garlic clove


  1. 1

    Preheat the oven to 200°C/gas mark 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add the olive oil and season. Toss together and tip on to a baking tray.

  2. 2

    Halve and deseed the chillies. Put them on a smaller baking tray and drizzle them with a little oil, too.

  3. 3

    Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds for the final 5 minutes. Whisk together the dressing ingredients.

  4. 4

    Mash the goat's cheese with the truffle oil. Toss the lettuce with most of the dressing and the seeds and scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.

Nutritional Details

Each serving provides
  • Energy 1658kj 396kcal 20%
  • Fat 28.8g 41%
  • Saturates 8.8g 44%
  • Sugars 16.4g 18%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

22.0g carbohydrate 5.1g fibre 9.6g protein

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