Sometimes it's nice to bring those Mexican flavours into lighter meals, and this salad is just that. Adapted from a recipe by Eats Well With Others (though it seems there are lots of similar ones all over the internet!), this is really easy to make and perfect for lunch.
*Sure, I know a burrito made in Manchester is probably about as far as you can get from authentic Mexican, but I take what I can get. It was delicious, anyway.
Black Bean, Butternut and Feta salad with Smoky Chipotle Dressing
2 little gem lettuces, shredded (or any lettuce of your choice)
A couple of handfuls of rocket
1 tin black beans, rinsed and drained
1 butternut squash
Salt & pepper to taste
(Optional: 1 avocado)
For the dressing:
1 tbsp honey
1 tbsp dijon mustard
2 tbsp red wine vinegar
Chipotle sauce to taste
2 garlic cloves, chopped or crushed
Method1. Preheat the oven to 200°C. Peel and chop the butternut squash into small pieces, approximately 1/2 inch size. Put the pieces in a bowl and add a little olive oil, enough to lightly coat the butternut. Sprinkle on paprika, salt and pepper, and mix to evenly coat. Spread out on a baking tray and bake until done (this took me about 20-25 minutes, but it depends on the size of the pieces. Keep an eye on them, don't let them burn). When they're done, allow to cool.
2. Drain and rinse the black beans thoroughly. Sit them in a sieve or colander. Place the shredded lettuce and the rocket in your serving bowl and add the beans when they've drained.
3. Add the cooked butternut and top with crumbled feta.
4. At this point you can add anything else you want to put in. I chopped up an avocado and chucked it in as well, but red onion would be nice as well.
5. Prepare the dressing: combine all the dressing ingredients together and whisk until evenly mixed. Once you're ready to serve, drizzle the dressing over the salad.