Sweet Chilli Butternut Squash Salad

This easy recipe makes for a great summer lunch. Roast butternut squash, marinated in Chilli Pepper Pete’s Sweet Chilli Sauce for a gorgeous combination of sweet and spicy, is mixed with creamy avocado, salty feta and fresh salad leaves, for a healthy dish that’s still packed with flavour.

Ingredients
150g butternut squash
1 tbsp Chilli Pepper Pete’s Sweet Chilli Sauce
A splash of olive oil
Salt and black pepper
1 avocado
100g feta
Green salad leaves

Serves 2

1. Preheat the oven to 200˚C (180˚C fan).

2. Mix together the Chilli Pepper Pete’s Sweet Chilli Sauce, olive oil, salt and pepper. Cut the butternut squash into bite-sized pieces, then pour the marinade over the top and give it all a good stir. Tip into a roasting tin, spread the squash out in a single layer, and place in the preheated oven for 40 minutes.

3. Peel the avocado and remove the stone, then cut the flesh into chunks. Prepare two bowls with a good handful of salad, and scatter the avocado on top.

4. When the timer goes for the squash, divide it between the two bowls and then finish off with a generous crumbling of feta on each one. Add an extra dollop of Chilli Pepper Pete’s Sweet Chilli Sauce if you like things really fiery.

SWEET CHILLI SAUCE
HOT FRUITY SAUCE
ZHOUG