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An original idea for a delicious hearty salad.

Ingredients: Butternut Squash, red onion, feta cheese, green pesto, chickpeas, olive oil and fresh basil leaves.

Method: Cut up both butternut and red onion into small chunks then roast in the oven at around 180c, in the oil until softened and lightly browned. Mix a few tablespoons of pesto and feta cheese chunks with the chickpeas - tinned are easiest. Once the butternut and red onions have cooled, mix these in lightly and add shreaded basil leaves. Serve with a leaf salad and maybe some barbequed meat if you can get out between showers!