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Super Guacabowle Recipe





1. Preheat the oven to 220°C (200°C fan, 425°F), Gas Mark 7.

2. Cut the butternut squash in half lengthways and scoop out the seeds, then cut into half-moons about 2cm (¾ inch) thick. Place them on a large baking tray and add the garlic, dried mixed herbs, the 3 tablespoons of olive oil and a generous pinch of salt and pepper, then toss with your hands until well coated. Spread out on the tray, allowing enough space in between the wedges to maximize colour and caramelization, and roast for 25 minutes.

3. Spread the mixed seeds out on a separate baking tray and sprinkle with flaky sea salt and the 1 teaspoon of olive oil. Add to the oven with the squash for 5–10 minutes until lightly toasted.

4. While the squash is roasting, halve, stone and peel the avocados, then roughly chop, keeping the consistency chunky. Mix with the chopped coriander and lime juice in a bowl and season to taste with salt and pepper.

5. Dice the apple, then leave to soak in a bowl of cold water with a squeeze of lime until ready to assemble the salad to stop it from discolouring.

6. Once the squash is ready, transfer to a large bowl and add the drained apple along with all the remaining salad ingredients except the feta. Pour over the dressing and toss together, then serve the salad garnished with the guacamole, toasted seeds and feta.

Extracted from Sprout and Co Saladology: Fresh ideas for delicious salads by Theo Kirwan. Published by Mitchell Beazley. Photography: Matt Russell.

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