Roasted Squash & Mozzarella Salad

Heat the oven to 200°C. Remove the mozzarella from the fridge and allow it to come to room temperature.

Thoroughly wash the butternut squash and dry it. Trim, halve and scoop out the seeds. Slice into 1cm-thick half-moons. Place onto a large baking tray, or two separate trays, season with salt and drizzle with olive oil. Roast for 25-30 mins until caramelised.

Meanwhile, roughly chop the hazelnuts and pick the sage leaves. Tip the nuts into a frying pan with the olive oil. Set the pan over medium heat, once hot, toast the hazelnuts for 2-4 mins until golden brown. When the nuts are almost golden, add the sage leaves and fry for 30-45 seconds until crisp. Transfer both onto kitchen paper to drain, and pour the oil into a bowl to cool down.

Discard any thick and tough kale stems. Season the kale with salt and massage until wilted. Once the oil has cooled down, stir through the balsamic vinegar and season with salt and pepper. Tear the mozzarella into chunks.

Scatter the kale onto a sharing platter, top with the squash and torn mozzarella. Drizzle over the balsamic dressing and sprinkle over the hazelnuts and crispy sage.