honey-roasted squash, borlotti bean, broccoli and hazelnut salad

ingredients: 

1. 1½ tbsp honey
2. 1½ tbsp olive oil
3. 2 tsp rosemary
4. 600g squash,
5. 2 tsp red wine vinegar
6. 250g broccoli
7. 400g fresh borlotti beans
8. 2 head chicory
9. 2 tbsp hazelnuts

direction:

1. preheat the oven to 200*C.
2. line a large baking tray with baking paper.
3. coarsely chop rosemary.  cut the squash into wedges and remove the seeded centre. combine 1 tablespoon of honey, 1 tablespoon of olive oil and the rosemary in a large bowl. add the squash and toss to coat.
4. place on the prepared tray and roast for 30–40 minutes or until golden, turning halfway through the cooking time.
5. remove borlotti beans from there pods. cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes.
6. combine the remaining honey, olive oil and the red wine vinegar in a small bowl. set aside.
7. cook the broccoli in a saucepan of boiling water until just tender. drain.
8. trim the chicory leaves.
9. combine the squash, broccoli, borlotti beans, chicory and hazelnuts in a large bowl. add the honey dressing and gently toss to combine. season to taste with sea salt and freshly ground black pepper.
10. enjoy!