When you feel the pinch of your Chloe jeans, it’s time to reevaluate what you are putting in your mouth.
Ravinder Bhogal—aka Cook in Boots—has a penchant for shoes and deliciously tasty dishes like my current go-to fave — Butternut Squash, Feta, Seeds & Greens Salad. It’s perfect with a little lean protein on the side. The Butternut Squash contains almost zilch calories and is heaving with beautifying vitamins C and E and beta-carotene.
Be sure to hold onto the butternut squash seeds and gently toast with a dash of olive oil and sea-salt. They make a great nibble!
Butternut Squash, Feta, Seeds & Greens Salad
- 1 medium butternut squash, chopped into large chunks. Don’t peel.
- 1 tsp fennel seeds
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tbsp pine nuts
- 200g mixed greens (think baby leaf spinach, rocket and watercress)
- 140 g feta cheese crumbled
For the dressing
- a drizzle of extra virgin olive oil and aged balsamic vinegar
Preheat the oven to 200 degrees C. Sprinkle the squash with the fennel seeds and chilli flakes then drizzle with the olive oil, making sure all the pieces of squash are well coated. Roast in the oven for 30 minutes or until the squash is tender.
Meanwhile, toast the seeds and pine nuts in a hot dry pan until golden then set aside.
Lay out a bed of greens on a serving dish and tumble the squash over, making sure you don’t waste a drop of the oily juices. Crumble on the feta cheese and sprinkle with the toasted seeds.
Finally, drizzle with dressing, pop on your favourite heels and enjoy!
Want more glam recipes?
Check out Ravinder cooking something slightly less skinny below, or grab a copy of her gorgeous Cook in Boots!