By Leon

This Mediterranean delight from LEON's Happy Salads cookbook is incredibly simple to make and brightens up any meal time.

Ingredients (Serves 4)

  • 1 butternut squash
  • 3 tbsp olive oil
  • 1 tbsp cumin seeds, roasted and ground
  • 2 red chillies, sliced (optional)
  • 3 cloves of garlic, thinly sliced
  • 4 spring onions, sliced
  • 2 tbsp lemon juice
  • 50g rocket
  • 100g hummus
  • 2 tbsp toasted seeds (we use sunflower, linseed and sesame, dry frying them separately for 2-3 minutes, before mixing)

Feta dressing

  • 100g feta
  • 2 tbsp red wine vinegar
  • 1 tbsp mint, chopped
  • 2 tbsp olive oil
  • 50ml water
  • Salt and pepper


  1. Cut the squash in half and scoop out the seeds. Cut each half into 4 wedges. Coat with a tablespoon of olive oil and rub with the ground cumin, salt and pepper. Place on a baking tray and cook for 30 minutes, turning halfway through. Leave to cool.
  2. Heat the other two tablespoons of olive oil in a frying pan. Fry the garlic, spring onions and chillies (if using) until the garlic slices just begin to brown. Drain through a sieve, retaining the oil. Mix the oil with the lemon juice and set aside.
  3. Make the feta dressing by crushing the cheese with the vinegar and mint. Stir in the olive oil and let down with about 50ml water to the desired consistency. Season.
  4. Arrange the squash wedges on a serving plate with the rocket. Stir the oil and lemon into the hummus and drizzle over the salad. Sprinkle with the garlic, onion (and chilli) and feta dressing. Finish with the toasted seeds.