1 MEDIUM BUTTERNUT SQUASH PEELED AND CUT IN TO CUBES, OLIVE OIL, 1/2 TSP EACH OF GROUND CUMIN, CORIANDER AND CINAMMON, 150G BABY SPINACH (OR OTHER GREEN LEAVES), 100G FETA CUT IN TO CUBES, 2 TBSPS POMEGRANATE SEEDS, 2 TBSPS PISTACHIOS, ROCK SALT AND FRESHLY GROUND BLACK PEPPER
FOR THE DRESSING - GOOD GLUG OF OLIVE OIL, SAME OF WHITE BALSAMIC, 2 MEJDOOL DATES, 1/2 CLOVE GARLIC, 1/4 TSP GROUND CUMIN, SALT AND PEPPER, 3 TBSPS WATER AS NEEDED TO GET THE RIGHT CONSISTENCY
PLACE THE BUTTERNUT SQUASH CUBES IN A BAKING TRAY AND DRIZZLE WITH OLIVE OIL AND ROCK SALT - SPRINKLE THE CUMIN, CORIANDER AND CINAMMON ON TOP AND MIX ABOUT TO COAT EVENLY - PLACE IN THE OVEN AT 180C FOR 25 MINS - LEAVE TO COOL SLIGHTLY
FOR THE DRESSING PUT ALL THE INGREDIENTS IN A BLENDER AND WHIZZ - YOU WILL PROBS NEED TO ADD A SPLASH OF WATER TO HELP IT MIX - ADD MORE OLIVE OIL OR WHITE BALSAMIC TO TASTE
FOR THE SALAD PUT HALF THE SPINACH INTO A BOWL, TOP WITH THE BUTTERNUT SQUASH, SPRINKLE HALF THE FETA, POMEGRANATE AND PISTACHIOS AND THEN DRIZZLE WITH SOME OF THE DRESSING, THEN DO THE SAME AGAIN - SEASON TO TASTE AND THEN EAT IMMEDIATELY