Warm Autumn Butter Bean and Roasted Squash Salad

When the oven is hot, roast the veg on the top shelf until golden and cooked through, 25-30 mins. 

Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer.

Drizzle with oil, season with salt and pepper and toss to coat well. Add the kale to the other side of tray, drizzle with oil, season with salt and pepper and toss to coat. Set aside for now. 

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set your dressing aside. 

In another small bowl, combine the yoghurt with half the zhoug. Set aside. 

Drain and rinse the butter beans in a sieve.

When there is about 7-8 mins of veg roasting time remaining, pop the crouton and kale tray onto the middle shelf of your oven and bake until golden and the kale is crispy, 7-8 mins.

Meanwhile, pop a medium saucepan on medium heat (no oil).

Once hot, add the butter beans, then stir in the remaining zhoug (add less if you prefer things milder). Cook until warmed through, 2-3 mins, then remove from the heat. 

When everything's ready, add the roasted veg, butter beans and croutons to the dressing bowl.

Crumble in the Greek style salad cheese and toss together. Taste and add more salt and pepper if needed.