Warm Salads

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

1 tbls of oive oil

1. Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on.  Heat the oven to 200C, pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.
2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden.  Remove from tray onto a plate.
3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika
4. Combine the butternut mixture with the, onion &  spinach,
5. Scatter the pinenuts and feta gently thru the salad
6. Lastly squeeze over the fresh orange juice

Warm Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1. Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2. Place the beets & radishes into a bowl
3. Combine the crème fraiche & yoghurt until smooth
4. Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5. Transfer to a shallow bowl & decorate the top with the remaining almonds.

Warm Sweet Potato, caramelised red onion & chorizo Salad 

3 Sweet potatoes

8 baby potatoes 

1 chorizo sausage 

6 cloves of garlic

1 red onion 

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1. Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2. Slice the red onion thinly removing tough ends etc.
3. Chop the chorizo and fry gently in a warm pan for 3 mins each side
4. Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
5. Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.
6. Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
7. Pop into the oven  for about 20 mins or until cooked 
8. Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…