Grilled squash and fetta cheese salad with sundried tomato pesto

This recipe is to die for. I love the combination of flavours this dish creates. Yes, it is a vegetarian dish, but give it a try. I love my beef, but every once in a while, I will try a dish like this one and love it.

Place the squash onto your chopping board and slice the squash length ways into large thin strips. Place the sliced squash flat onto plastic trays and place some sea salt onto the squash to draw some of the moisture out of the squash to make it easier to grill. Slice the red onion and add the into a small stainless steel bowl. Slice the cherry tomatoes into half and add them into the bowl. Wash the lettuce in chilled water and dry with a lettuce spinner. When the lettuce is dry, add to the bowl. Slice the red onion into thin strips and add to the salad mix with the roasted garlic. Chop the fetta cheese into small cubes and add into the bowl with the chopped spring onions.

Make the sun-dried tomato pesto by placing the sun-dried tomatoes, onion, garlic, lemon juice and roasted pine nuts into a food processor and puree for 2 minutes. Slowly add the olive oil until you have a smooth paste.

Mix the sun-dried tomato pesto into the bowl with all the salad ingredients.

Wipe all the salt off the squash and brush the squash with a small amount of olive oil. Pre-heat a char grill and place the squash onto the hot grill. Char grill the squash for approx. 3 minutes then place the hot char grilled squash onto your serving plate. Mix the salad and pesto together once more and place some of the salad mix on top of the grilled squash.

1 medium sized squash

1 red onion

3 cups mixed small lettuce leaves

1 cup cherry tomatoes

1 tablespoon chopped fresh mixed herbs

¼ cup roasted garlic cloves

5 ounces fresh fetta cheese

2 tablespoons chopped spring onions

Sea salt and cracked pepper

Sun-dried tomato pesto

1 cup sun-dried tomatoes

½ small white onion

1 teaspoon shaved parmesan cheese

½ teaspoon crushed garlic

1 tablespoon lemon juice

1 teaspoon roasted pine nuts

3 ounces olive oil

Time to make  1 hr                   Serves 4