Baked Honey and Chilli Feta on a Roasted Squash, Fennel, Sage and Garlic Salad

I love feta salads in the summer but I really wanted to use it in a comforting winter salad. I tried feta and honey in a tapas restaurant, they served their feta stuffed in Courgette flowers and then fried it was delicious. This recipe is just as nice. It is so comforting all the flavours work in harmony together. It is a warm comforting salad that is perfect for cosying up to in this horrid weather. I used an red kabocha squash which meant I could leave the skin on which added a nice crispy texture.

Ingredients (serves 2)

  • 1 small squash, insides scooped out and cut into wedges (I used a red kabocha, onion squash would work well too)
  • 4 garlic cloves, left in skins
  • 10 small sage leaves (if large just tear)
  • 1 tbsp fennel seeds
  • 3 tbsp olive oil
  • Sea salt and fresh black pepper
  • 1 block of feta, (120g)
  • 1 tbsp runny honey
  • Good pinch of chilli flakes
  • 1 baby gem lettuce, sliced


  1. Pre heat oven to 180 degrees (fan).
  2. Place the squash wedges in an oven tray, Chuck in the whole garlic cloves, sage leaves and fennel seeds. Drizzle over 2 tbsp of olive oil and season well with salt and pepper, rub altogether to combine and coat everything.
  3. Get a square of baking paper large enough to encase the feta and also tie or scrunch at the top.
  4. Place the block of feta in the middle of the paper. Drizzle over 1 tbsp olive oil, sprinkle over the chilli flakes and carefully pour the honey over the top of the feta.

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