Ingredients
- 1 butternut squash
- 3 x blood oranges
- 2tbsp apple cider vinegar
- 2tbsp olive oil
- Sea salt
- Black pepper
- 1 head of radicchio
- 1 endive
- A handful of black olives
- 2tbsp hazelnuts, toasted and roughly chopped
- 120g feta, crumbled
- Preheat the oven to 200 degrees. This can also be done in an air fryer. Cut the butternut squash into thick slices, removing the seeds. Drizzle with a little olive oil and roast until fork tender and coloured at the edges. This can take up to 30 minutes. Set aside.
- Peel two of the oranges and cut into slices. Juice the remaining orange and mix with the apple cider vinegar and olive oil. Season to taste with salt and black pepper.
- Separate the leaves from the radicchio and endive. Place them in a bowl and add a few tablespoons of the dressing, just enough to make the leaves glisten. Mix gently, then arrange the dressed leaves on a platter with the roast butternut squash. Arrange the orange slices among the leaves. Scatter the olives, feta and hazelnuts over the top. Drizzle with a little more dressing and serve right away.
