Butternut Feta Salad

Collaboration with Chef Mesha Tarun


125g cubed Sirimon Feta Cheese

500g butternut squash cut into cubes

A handful of julienned (finely chopped) onions

2 peaches, chopped

5 slices of bread, cut into cubes

100g arugula

100g salanova lettuce

100g soft leaf lettuce

Pre- heated oil for shallow frying

For the dressing:

1/2 tbsp white wine vinegar

1 tbsp olive oil

1 finely chopped onion


  1. Pre-heat oven to 200 degrees.
  2. Season chopped butternut squash with salt and pepper.
  3. Place on a lined baking tray, put in oven and bake for 20-30 mins
  4. Shallow fry the bread cubes to create crispy, golden-brown croutons.
  5. Place on a paper towel to drain excess oil.
  6. In a large bowl mix together the salad leaves, onions, peaches and Sirimon Feta Cheese.
  7. In a separate bowl, mix together the ingredients for the dressing and pour over the salad
  8. Sprinkle bread croutons on top.