Roasted butternut squash
In a mixing bowl season with salt, pepper, dried mixed herbs, minced garlic & olive oil
Spread the squash onto a roasting tray & cook for 25 mins at 210* or until caramelised and tender.
Toasted mixed seeds
On a tray with a sprinkle of sea salt, roast for 5 – 10 minutes until the seeds have lightly toasted
Scoop the avocado out of the skins using a spoon
Roughly chop with a knife keeping the consistency chunky
stir in the the chopped coriander, fresh lime juice and salt & pepper
Combine all the ingredients and using a hand blender whizz until emulsified
Building the bowl
In a mixing bowl add your greens, (we use a mixture of kale, spinach and rocket) the roasted squash, carrot, cabbage, apple, quinoa and toss with the french dressing
Place into a bowl, top the salad with your smashed avocado, crumbled feta and toasted seeds.