Winter Salad

This Salad can stand on it’s own for a Girly Lunch or alternatively but used as an accompaniment to most meat dishes.

· 1 butternut squash or similar (roasted in long thin slices ) you can roast it any size really but presentation wise I think this is the best way
· 1- 2 Avocados (tea-spooned out of their shells)
· 2 broccoli flowers ( cut into pieces then steamed or boiled but better under cooked than over cooked for this recipe)
· 6 roma tomatoes –cut into about 6 wedges per tomato and then sprinkled with herbs, salt, pepper and a pinch of sugar on each wedge – then slow roast them in the oven for about an hour


Dressing
· 1 tablespoon of honey
· 100mml Red Wine Vinegar

Combine these together till honey has melted—leave to cool

Garnish
· 180g Roasted Pine Nuts

Stack the salad together; broccoli on the bottom, followed by pumpkin, roma tomatoes and then avocado – dress and sprinkle with pine nuts