Roasted carrot & squash salad
Tuck into this wonderfully tasty roasted carrot & squash salad topped with jalapeño and pomegranate - this salad gives us three of our 5-a-day! Yum!
Ingredients
- ½ a butternut squash (600g)
- 500g carrots
- olive oil
- 300g millet
- 1 tablespoon white wine vinegar
- 1 fresh jalapeño chilli
- 1 handful of radishes
- 1 eating apple
- 1 x 290g jar of roasted peeled red peppers in brine
- 4 tablespoons of mixed toasted nuts
- 1 orange
- 2 tablespoons natural yoghurt
- extra virgin olive oil
- ½ a pomegranate
- 20g feta cheese
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