members recipes

Ingredients
Salad
300g butternut squash, diced into 1cm cubes
1 tablespoon olive oil
a small knob of butter
3 sprigs of fresh thyme
a pinch of salt and pepper
Leafy salad - rocket and curly endive

Dressing
4 tablespoons olive oil
1 tablespoon pumpkin seed oil
1 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
a squeeze of lemon juice
sea salt and black pepper

Method
Heat a frying-pan and gently fry the squash with the oil and butter until it is slightly brown and caramelized. Add the thyme sprigs and continue to cook until your squash is tender. This should take about 8 minutes.

Meanwhile, put all your dressing ingredients into a bowl and mix together. Arrange the leafy salad on a plate, scatter your cooked squash over the top, then sprinkle over the dressing.