by Alex (London, UK)

6 beetroots, trimmed and cut into quarters or eighths depending on size
700g butternut squash, peeled, deseeded and cut into chunks
8 whole garlic cloves
low fat cooking spray
1 tablespoon chilli flakes (optional)
2 tablespoons pumpkin seeds or pine nuts, toasted
1 x 200g bag mixed salad leaves
110g reduced fat Feta cheese
For the dressing:
2 tablespoons extra virgin oil
2 tablespoons balsamic vinegar

1. Preheat the oven to Gas Mark 6/200/fan oven 180C. Spray the beetroot, squash and garlic cloves with oil and sprinkle with the chilli, if using. Roast for 30 minutes, turning occasionally until softened and charred at the edges.

2. Remove from the oven and leave to cool slightly. Remove the garlic cloves and pop from their skins. Mash the flesh with the olive oil and vinegar to make the dressing.

3. To serve, arrange the salad leaves on a serving plate, scatter over the beetroot and squash and crumble over the Feta. Sprinkle over the seeds and the salad dressing.

Serves 6

Based on a recipe from Weight Watchers from the Food for Friends.