Roast it, tear it, drizzle it, devour it.

We tend to over complicate things … but it’s actually pretty simple, eating with the seasons is one of the best ways to keep your plate varied, and your gut loves variety 🧡

This recipe is proof that salad belongs in autumn. Roasted squash, torn mozzarella, sage and a generous drizzle of honey, finished with toasted buckwheat for crunch.

Pumpkin, sage, toasted buckwheat salad

Ingredients:
1 small acorn squash
Evoo
Sage
1 250g mozzarella
Honey
Sea salt
Leaves of your choice
25g buckwheat

Method:
Start by preheating your oven to 180, line a baking tray with paper.
Wash and slice your squash, remove the seeds.
Toss with sage, evoo and sea salt, roast for 30-40 minutes until soft.
In the meantime, add your buckwheat to a pan and bring to the heat.
Heat for 3-4 minutes until you smell a nutty scent and the groats start to take colour, place to one side.
Plate up your salad leaves, top with your squash and add some torn mozzarella around the salad.
Sprinkle over your buckwheat groats, some sea salt, a drizzle of evoo and a generous drizzle of honey.
Devour.