Butternut Squash & Potato Salad with Roast Turkey

Butternut Squash & Potato Salad with Roast Turkey

Serves 4

Points plan: 5 pts per serving

Core recipe

900g butternut squash peeled 7 cut into chunks

600g new potatoes, halved

2 tbsp olive oil

black pepper

6 spring onions, sliced

275g sugar snap peas

1 tbsp freshly shredded mint

2 tbsp balsalmic vinegar

8 roast turkey breast slices

Preheat oven to Gas 6/200ºC/180ºC fan oven

Place squash, potatoes, oil and pepper into a bowl, mix well.

Place in a roasting tin and cook for 20 mins.

Add spring onions and cook 8-10 mins.

Remove from oven and allow to cool a little before "crushing" slightly with a potato masher.

Place sugar snap peas in a bowl with the mint and gently toss with the roasted veg.

Serve with the roast turkey and drizzle with a little balsalmic vinegar.