It’s hard to eat light meals in winter when all you want is a big cheesy bowl of white carbs. Enter two brightly coloured winter vegetables packed with nutrients: the humble butternut squash and the sweet potato. Chuck them together with a few other ingredients, and forget about quantities for this one. Approximate measurements makes this recipe taste even better.
Salad leaves– lettuce, rocket, spinach (whichever you like best)
Dice the squash and potato, and drizzle some oil over them, with a sprinkle some paprika and a pinch of salt. Put them into the oven for half an hour, at 200 degrees Celcius or 300 degrees Farenheit.
Whilst these are cooking, grate the courgette, crumble the feta, and dice the peppers (you can always fry these too. Arrange this all on a serving dish, leaving the feta until last so that makes contact with the squash.
Once your squash and potato are cooked, cover in pesto and add to the salad. Finish with a sprinkle of oregano and serve, with optional tzatziki.