Roasted squash, olive, avocado, and rocket salad

Good morning everybody! It’s a sunny one here! 

This is what we had with our Gluten-free chicken sausages from the butcher, very easy and very tasty. This one goes out to you Uncle Kevin…I hope your sticking to your dairy-free week and feeling better for it.

 Just on a side note, my Dad used to have really bad psoriasis across his elbows, knees and back…I also had some tiny patches on the tips of my elbows…it has all completely cleared up…smooth as a baby’s bottom!!! Which is great as it used to give Dad a lot of grief.   

Ok, back to the point of dinner last night, completely sugar, gluten and dairy-free so it’s perfect for you! 


Firstly preheat the oven to 180.

Peel a butternut squash and slice it into bite-size pieces, put them on a baking tray with some butter (don’t use margarine as that is even worse), a tablespoon of paprika, a tablespoon of mixed herbs and some salt and pepper and combine then chuck in the oven for about 40 minutes.  

After this is done take the squash out and leave it to cool.

To make the dressing mix a tablespoon of tamari soya sauce, 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, salt and pepper. Mix this with a bag or two of rocket and a mug of halved, pitted olives (we prefer the green ones). Cut one or two avocados into the salad with the cooled squash and gentle combine with the rest so everything is covered in dressing. 

That’s it, easy isn’t it. Enjoy!


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