Butternut, bocconcini and beetroot salad

An idea for a summer salad which combines a mild cheese, sweet butternut and earthy beetroot.

What to use

  • Bocconcini (mini mozzarella)
  • Butternut squash – peeled, sliced and roasted with salt and olive oil
  • Beetroot – baked and cubed
  • on a bed of leaves, chopped red peppers, cucumber, heritage tomatoes
  • and drizzled in a little olive oil and balsamic vinegar, with a pinch of sea salt crushed over it.

 

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