Honeyed Cheshire and Sweetcorn Salad
Ready in: 30 to 60 mins
Ingredients:medium butternut squash, (approx 900g)
3 large carrots, peeled and cut into thick slices
3 red onions, peeled and each cut into 6 wedges
1 tbsp olive oil
few sprigs of fresh herbs (eg thyme or rosemary)
4 tsp clear honey
150g baby spinach leaves
125g vegetarian Cheshire cheese, crumbled
198 g can Green Giant sweetcorn, drained
4 tbsp balsamic dressing
- Heat the oven to 220C/425F/Gas 7. Cut the skin off the butternut then cut into bite-size pieces. Put into a large roasting tin with the carrots and onions then drizzle over the oil, turn the vegetables to give them a light coating. Season with a little salt and freshly ground black pepper then tuck the herbs between the vegetables.
- Roast for 20 minutes, remove from the oven, turn the vegetables over then drizzle with the honey. Return to the oven and cook a further five minutes, or until the vegetables are tender and slightly charred. Meanwhile, put the spinach leaves into a bowl with the sweetcorn.
- Remove the honeyed vegetables from the oven, cool a little and add to the bowl with the sweetcorn, crumbled cheese and dressing, toss together.