Hasselback Butternut Squash With Fruity Feta Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your butternut squash[es] and cut in half using a sharp knife

Tip: Drizzle the knife with a little olive oil for easier chopping

Scoop out the seeds with a spoon and discard

Cut narrow slices (about 1cm in width) into the butternut squash halves, making sure not to cut all the way down to the base – this is your hasselback butternut squash

Transfer the hasselback butternut squash to a tray (flat side down!) and drizzle with olive oil, then sprinkle over your dried oregano and a big pinch of salt

Put the tray[s] in the oven for 40-45 min or until the butternut squash is soft

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, crumble your feta into small, bite-sized pieces

Trim, then slice your spring onion[s] finely

Wash your salad, then pat it dry with kitchen paper

Add the crumbled feta cheese, sliced spring onion and salad to a large bowl and set aside

Cut your grapes in half lengthways

Combine your balsamic vinegar with your fig relish, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your figgy dressing

Heat a large, wide-based pan (preferably non-stick), with a drizzle of olive oil over a medium heat

Once hot, add the halved grapes and cook for 2-3 min or until warmed through

Add the cooked bulgur and warmed grapes to the bowl with the salad and give everything a good mix – this is your fruity feta salad