SERVES 4  |  PREP 15 MINS  |  COOK 40 MINS

Caramelised roast squash, creamy whipped feta and the warm green fragrance of our Fig Leaf Sea Salt.

INGREDIENTS
1 large butternut squash, cut into wedges
2 tbsp olive oil
2 tsp Fig Leaf Sea Salt
200g feta
100g Greek yoghurt
1 tbsp lemon juice
2 tbsp toasted pumpkin seeds
A drizzle of honey
Black pepper

METHOD
Heat the oven to 210°C / 190°C fan. Toss the squash with olive oil, Fig Leaf Sea Salt and black pepper. Roast for 35–40 minutes, turning once, until deeply golden and tender. Whip the feta, yoghurt and lemon juice until smooth. Spoon onto a platter, top with the squash, pumpkin seeds and a light drizzle of honey.

TWISTED TIP
Add a few torn mint leaves or a pinch of chilli for contrast. It works beautifully as a vegetarian centrepiece or generous side dish.