Ingredients: (serves 2)

300g Leftover roast chicken

1 Small butternut squash

100g Feta

100g Blanched broad beans

100g Lambs lettuce (or any leaves you like)

5g Flat leaf parsley (roughly chopped)

1 tbsp Fennel seed

1 tsp Chilli flakes

2 tbsp Olive oil Salt and pepper

50ml of salad dressing

Method:

Start by peeling the squash and dicing into small cubes, place in a large baking tray and add the fennel seed, olive oil, chilli flakes and a good amount of salt and pepper. Roast in an oven at 180˚C for 20-25 minutes or until soft. Take out and leave to cool. When the squash is at room temperature, begin to assemble the salad. On a large platter add the salad leaves and parsley, give them a little dressing (I used a classic French dressing) on the plate, then add the roast squash. Scatter over the blanched broad beans, and dress again with the dressing. Add the sliced up turkey and then crumble the feta all over.