Honey-roasted butternut squash pesto and watercress salad with marinated feta

This recipe is inspired by the most delicious salad I have ever eaten, which was at lunch in a charming restaurant called Watercress in Ubud, Bali, which my husband and I stumbled upon. It was a welcome break for my other half, who was at this point fed up of being dragged through the endless shops in central Ubud. Delicious in summer or winter and a very fulfilling combination.

Makes: 2 as main, 3 as a starter


  1. Peel the squash, cut into chunks or wedges and coat with honey. Roast in the oven at 200.c for 30-35 minutes
  2. Cut the feta into cubes and marinade in mix of olive oil, oregano and cumin and set aside
  3. Thinly slice the sundried tomatoes and toast the pine nuts either in the oven (5 mins at 180.c or dry-fry in a frying pan)
  4. Combine the roasted squash, feta, sundried tomatoes, watercress and coat in pesto and sprinkle with the toasted pine nuts











  • 1 butternut squash, cut into wedges or chunks
  • 250g feta, cut into 2cm cubes
  • 4-5 big sundried tomatoes
  • 4 tbsp pesto (store-bought is fine)
  • 1 tbsp pine nuts, toasted
  • 200g watercress, washed and drained
  • 2 tbsp honey
  • olive oil
  • dried oregano
  • ground cumin