1 butternut, peeled, deseeded and cut into 2.5cm chunks1 tablespoon olive oil2 tablespoon sunflower seeds1 tablespoon linseeds1 teaspoon poppy seeds200g feta cheese (I used Suzme peynir in turkey)handful of rocket (can also use parsley) Dressing:3 tablespoon olive oil1 tablespoon balsamic vinegar
1. Preheat oven to 200 degrees C. 2. Put butternut cubes in a roasting pan, trickle over the oil and toss to coat, then roast for about 25 minutes until softened and starting to caramelise slightly around the edges.3. While the squash is roasting, toast the seeds.4. warm a heavy bottomed frying pan over medium heat, tip the sunflower, sesame and linseeds into the pan and cook them for a minute moving them around constantly so they toast evenly and dont burn. 5. Add the poppy seeds, and continue to cook, rattling the pan, for a further minute until the seeds have taken on a little colour. 6. To make the dressing, whisk together the olive oil and balsamic vinegar.7. Arrange rge roasted squash on a serving plate with the rocket, then sprinkle the seeds and crumble the feta over the top.8. Pour over the dressing and serve immediately.