Roasted Butternut and Tomato Salad

1.5kg butternut, peeled and cubed
500g cherry tomatoes
500g green beans, trimmed
200g green leaves (we used baby spinach and watercress)
350g feta cheese, cubed
Olive oil
Creamy dressing to serve

Place the butternut on a roasting tray and sprinkle with olive oil. Place in the oven at 180°C for 30 minutes. Add the tomatoes to the tray and cook for a further 10 minutes. Blanch the beans in salted boiling water for 3 minutes and cool off quickly in cold water. Place the green leaves on a serving platter, top with the cooked vegetables, and sprinkle with feta and creamy salad dressing of your choice. Serves 8.