Liz Earle Wellbeing

fresh & SIMPLE

Hasselback butternut squash with harissa and feta

SERVES 4

• 2 large butternut squash• 2 tbsp harissa paste• ½tbsp lime juice• 3 tbsp extra virgin olive oil• 2 garlic cloves, crushed• 8 bay leaves• 2 tbsp runny honey• 150g feta cheese, roughly chopped• Handful of chopped mint• Salad leaves or watercress• Sea salt

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