BUTTERNUT SQUASH AND GOAT’S CHEESE SALAD

For me, goat’s cheese is one of those ingredients which really transforms a dish. I add it to even the simplest of recipes for that little added extra. With its variety of colour and texture this salad is as appealing to look at as it is to eat.

SERVES 2–4

600g/1lb 5oz butternut squash, deseeded, peeled and cut into 2cm/¾ in cubes

20g/¾ oz Lucy Bee coconut oil, melted

1 tbsp nigella seeds

100g/3½ oz kale, cavolo nero or any dark green cabbage, finely sliced

180g/6¼ oz red onions, thinly sliced

100g/3½ oz green beans, chopped

30g/¼ cup pumpkin seeds, toasted in a dry pan

50g/1¾ oz goat’s cheese, sliced

FOR THE DRESSING

1–2 tbsp Dijon mustard, to taste

1–2 garlic cloves, crushed or finely chopped

2 tbsp apple cider vinegar

90ml/¼ cup plus 2 tbsp extra virgin olive oil

50ml/scant ¼ cup maple syrup

Lucy Bee Himalayan salt and ground black pepper

Preheat the oven to 180°C/350°F/gas mark 4.

Mix the butternut squash with the melted coconut oil and nigella seeds. Spread out on a baking tray and cook for 30–40 minutes until soft, turning occasionally.

Meanwhile, make the dressing by mixing together all the ingredients, with salt and pepper to taste; I use a protein blender bottle to do this.

Place the kale or cavolo nero and red onion in a mixing bowl and pour over the dressing. Toss to mix and set aside for 30–40 minutes, to allow the vegetables to soften and absorb the flavours of the dressing.

Cook the green beans in a pan of boiling water for 3–5 minutes, until cooked to your liking, then drain and rinse in cold water.

Transfer the kale or cavolo nero and red onion to a salad bowl, add the green beans, pumpkin seeds, goat’s cheese and butternut squash, and serve.