Butternut Squash & Ricotta Cheese Salad

Make your dinner a delight or give your lunchbox an upgrade with this colourful and nutrient packed salad that takes your taste buds to a sunny splashed paradise.

We know it might not be that easy to keep up with your usual eating regime but staying healthy now is of paramount importance to make sure you get all nutrients you body needs to keep you strong and healthy.

Serves: 4

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

• 1 butternut squash, halved, deseeded and cut into 1 cm slices (about 1 kg prepared weight)
• 1tbsp olive oil
• 40g walnuts or pecan halves
• 2 tbsp extra virgin olive oil
• ½ lemon, juice and zest (optional)
• 250g red chicory, leaves separated
• 100g ricotta cheese
• 1 ripe pear, finely sliced
• handful of pomegranate seeds
• drizzle of honey
• pinch of chilli flakes, optional

1. Preheat the oven to 220°C, gas mark 7. Toss the squash slices with 1 tbsp olive oil and spread out on a large baking tray. Sprinkle with the chilli flakes, season and roast for 25-30 minutes, turning halfway, until golden in places. Put the walnuts or pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.

2. For the dressing, whisk together the extra virgin olive oil, lemon juice and zest.

3. Arrange the roasted squash (it can be hot from the oven or cooled to room temperature), pear slices and chicory leaves on individual plates or a large serving plate. Scatter over the pomegranate seeds and toasted walnuts, dot over the ricotta cheese, then spoon over the dressing. Finish with a drizzle of honey and a grind of black pepper and serve immediately.

Tip: For a more dramatic flavour choose goats' cheese instead of ricotta, and swap the pear with apple for less sweetness and more crunch, if liked.