Roasted Butternut Squash & Rocket Salad

I think the thing I'm finding most interesting with my new diet is that for the first time, I'm actively looking in the fridge to see what I can whip up with what is in there.

Since my weekend away, I haven't been shopping and usually that means I end up picking something up from the supermarket on the way home. But that's not really an option now, as they don't have anything I can eat - so it's off to the fridge to find something interesting.

I had a butternut squash and some spinach, rocket & watercress salad leftover from last night's pancake day feast. A quick google and I found some recipes that looked good. Although I didn't have the feta cheese, nor the puy lentils that some asked for (which made me think that I needed to get some in for back-up), I got to work roasting the squash with some chili flakes.

I made a dressing with olive oil, balsamic vinegar, honey and tamari. I didn't measure - just threw it in to taste. Then lightly toasted some pine nuts and seeds that I had in the cupboard, chopped up some spring onions and popped it all on a plate.

The result was a beautifully light dish. Perfect for me, though Matt did say he needed a bit more to fill him up. We came to the conclusion that next time I made it, he could have a steak on the side. Which is fine by me because even though I do love the taste of a good steak, the thought of one sitting heavily inside me really doesn't fill me with pleasure at the moment.

I will definitely be making this again. Especially for lunch. Mmmmm.