Roasted butternut squash and marrow salad with borlotti beans, thyme and honey dressing
- Details
- By Arthur Potts Dawson
- Preheat the oven to 180c
- Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
- Wash the spinach and romaine lettuce leaves and spin dry.
- Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
- Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.
