Goat's Cheese Squash Salad

Ingredients

• 1 small butternut squash, peeled and cut into julienne strips
• 3 tbsp olive oil
• 2 big handfuls rocket
• 150 g soft, crumbly goat's cheese

For the vinaigrette

• 2 garlic cloves, thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp honey
• small handful mint leaves, chopped

Instructions  

1. Heat oven to 200C. Slice the squash. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Roast for 15-20 mins or until golden. 

2. While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.

3. To serve, arrange the rocket and cheese on 2 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

*This salad was inspired by the recipe from BBC Good Food website, however, the original called for mozzarella, I used goat's cheese instead and works better for me :)