Warm Winter Butternut and Spring Green Salad

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium high heat. Add the onion along with a pinch of salt and pepper. Stir together and cook until the onion is soft, 3-4 mins.

Pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock powder into the pan with the onion and bring to the boil. Stir in the bulgur wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all). Crumble the feta into small chunks. Mix the honey, balsamic vinegar and olive oil (see ingredient list for amount) in a bowl with a pinch of salt and pepper. Leave to the side

Heat a drizzle of oil in a frying pan on medium high heat. Add the spring greens and season with salt and pepper. Stir fry until softened, 4-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat. Once the squash is cooked, stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!