This salad contains so much colour which makes it enticing to eat plus it is full of phytonutrients! A healthy lunch containing protein, fibre and fat like this will help stabilise your blood sugar levels, which is so crucial for hormone balance and to mitigate that mid-afternoon slump. The herbs and dressing make it super tasty. It was so easy to make and something you can prep ahead for busy days.

Serves 2

Ingredients

1 Butternut squash
2 Spring onions chopped
1 Yellow pepper chopped
1/2 Cucumber chopped
1/2 Red chilli (remove seeds for less kick!)
1/2 Can of butterbeans
Handful of chopped fresh mint
Handful of chopped fresh coriander
Handful of cherry tomatoes
Handful of olives
1/2 bag of watercress
Feta – to crumble on top

FOR DRESSING:
1 tsp of harissa paste
2-3 tbsp Greek yoghurt
Squeeze of lemon juice

Method

Preheat oven to 170C
Peel and cube the butternut squash. Mix with a splash of olive oil and roast in the oven for 30-40 minutes until golden and soft. Chop all of the salad ingredients, except the feta and mix together in a large bowl. Add as much butternut squash as desired to your salad. Crumble some feta over the salad. Mix the dressing ingredients together and drizzle over the top.
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