- 600g butternut squash
- 4 tablespoons olive oil
- 1 pinch salt and twist of pepper
- 1 teaspoon honey
- 2 heads baby gem
- 1⁄2 pomegranate
- 120g feta cheese, crumbled
- 1 teaspoon sumac
- Remove the centre part of the unpeeled squash and dice into 1cm squares.
- Heat a frying pan over a medium heat, pour in the oil and then add the squash, stirring well to ensure all of the squash is coated with the oil. Cook for 10 minutes, stirring occasionally to obtain a golden colour. Season with salt and pepper, add the honey and cook for a further minute before transferring onto a plate and leaving to cool.
- Cut the root from the base of the baby gem and gently peel away the leaves from one another. Soak in a bowl of iced water for five minutes, then strain gently and spin dry in a salad spinner.
- Over a bowl, hold the pomegranate and tap with the back of a spoon until all the seeds come out.
- Arrange the lettuce leaves on a serving platter and place some squash into each leaf. Crumble the feta cheese on top of the leaves then scatter over the pomegranate seeds. Sprinkle the sumac from a height all around and serve.
Recipe courtesy of Fallon & Byrne.
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You don't need to peel the squash - it tastes much better with the skin left on.