1 large butternut squash
250g baby plum or cherry tomatoes
2 garlic cloves
1 red onion
2 peppers – any colour(s)
¼ tsp chilli flakes
2 + 1 + 4+ 1½ tbsp Seabanks rapeseed oil
2 ciabatta rolls or 4 slices of ciabatta loaf
Small bunch parsley
Small bunch thyme
Zest and juice of 1/2 lemon
1 tsp sugar
2 tbsp capers (drained)
80g rocket
200g feta cheese

  1. Preheat oven to 200ºC/180ºC fan/gas mark 6
  2. Remove the outer skin of the butternut squash (or leave skin on if you prefer), de-seed and cut into generous 2cm chunks. Place onto a baking tray (line with greaseproof paper if you wish), drizzle with the first 2 tablespoons of rapeseed oil and season with salt and pepper. With your hands give them a good mix to ensure they all get a bit of oil and seasoning then spread out evenly. Cook for an initial 10 minutes.
  3. While the squash is cooking half the tomatoes (or if you’re pressed for time leave whole they’ll taste just as delicious) and crush the garlic cloves. Remove the squash from the oven after 10 minutes and add the tomatoes and garlic. Drizzle with more oil if you think it needs it and give it a gentle stir. Return to the oven for about 20 minutes until the squash is nice and tender. Remove and let cool. Leave the oven on as you need it later.
  4. Next thinly slice the red onion. You don’t want it diced as it’s nice to see the onion in the finished salad. Thinly slice the peppers. Heat a tablespoon of rapeseed oil in a large frying pan and when hot fry the onion and red peppers along with the chilli flakes on a medium heat, stirring frequently until soft
  5. .While the peppers and onions are cooking chop the parsley and remove some of the thyme from its stalks. Break the ciabatta into bite-size pieces. Leave the parsley, thyme and ciabatta aside for a few minutes.
  6. Make the dressing. In a large bowl (all the ingredients are going to end up in here so it needs to be big) add 4 tablespoons of rapeseed oil, the sugar, lemon zest and juice, salt and pepper. Mix well.
  7. The peppers and onions will be close to ready now. Add the capers to the pan and cook for 1 minute then set aside to cool slightly.
  8. Next put the ciabatta on a baking tray, drizzle with 1½ tablespoons of rapeseed oil, the thyme leaves (including those still on their stalks), sea salt and give it a good mix. Pop in the oven for about 10 minutes until golden.
  9. The final stage – pour the pepper/onion/caper mix into the bowl that has the dressing in it. Give it a stir. Add the butternut squash and tomatoes and mix. Add the ciabatta but discard the thyme stalks. Let the bread soak up some of the flavours for a few minutes then add the rocket and parsley. Stir gently. Plate up and crumble some feta on top.

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