Toast with pumkin-saladcheese-butter spread with oven-roasted tomatoes and garnish
A delicious meal that tastes great all year round. Serve as part of a brunch buffet or as a light supper with a mixed salad. You can also use crumbled Greek salad cheese in sandwiches for lunch boxes or as an accompaniment to grilled food.
Method
Preheat the oven to 200°C (fan-assisted oven).
Line a baking tray with baking paper and keep it handy.
Peel the squash and cut into 2 cm thick slices, drizzle with olive oil and sprinkle a pinch of salt.
Place the tomatoes on the baking tray and add a little salt and oil.
Roast in the oven for 15 minutes.
Meanwhile toast the bread.
Chop the butternut squash in a mini chopper with the cheese, a little garlic and the remaining olive oil.
Add salt to taste.
Spread the mixture over the bread, add the salad garnish and the warm oven-roasted tomatoes.
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