Love cooking together at the weekend. 'A' made his favourite chili mince. I made a warm roasted butternut squash salad:
Chunks of squash roasted in olive or rapeseed oil with a few cloves of garlic and a little sea salt. Large dice baby cucumber and red salad onion scattered on a bed of baby spinach with Feta cheese crumbled on top and a handful of walnuts thrown into the mix. Dressed with pumpkin seed oil and Balsamic vinegar and a twist or two of black pepper. mmmm.....sunshine on a plate....the balance of textures and flavours works really well in this salad.
NB. I find baby spinach leaves are great for this kind of Autumnal warm salad. They are firm enough to withstand the heat of the warm pumpkin without wilting away and are a more substantial ingredient for robust salad.