Rosemary Roasted Squash And Sautéed Mushroom Salad

1. 1

   Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender.

2. 2

   While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons.

3. 3

   Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates.

4. 4

   Peel the mushrooms and chop them into bite-sized slices, saute them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate.

5. 5

   In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too.

6. 6

   Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,

* Per serving · 4 servings · Values may vary.

No additional tips available.