Serves 2
Ingredients
1 Small Butternut Squash
1 Red Pepper
Olive Oil
Salt
Pepper
1 Tin Kidney Beans
1 Tin Sweetcorn or 1 Corn Cob
2 Salmon Fillets
100g Feta
1 Avocado
Small Bunch Coriander
1 Lime
3 Spring Onions
2 Tablespoons of Mayonnaise
1 Teaspoon of chipotle paste
Method
- Pre heat oven to 180 degrees
- Peel the butternut squash and cut into bite size chunks
- Chop the peppers into bite size chunks
- Place both into a roasting tin, season with salt and pepper and sprinkle with some olive oil
- Place into the oven for 30 minutes – 40 minutes until the butternut squash starts to soften
- Remove from the oven and add the kidney beans and sweetcorn and mix well
- Season the salmon and place on top of the vegetable and bean mixture
- Place back into the oven and cook for 10 – 15 minutes until the salmon is cooked
- While this is cooking chop the feta and avocado into small pieces, thinly slice the spring onions and chop the coriander
- When finished cooking remove the tray from the oven and mix in the feta, avacodo, spring onion, coriander and juice of the lime.
- To make the dressing mix the mayonnaise and chipotle paste together
- Season again with salt and pepper if needed, add the dressing and serve