Butternut Squash Pockets with Pears Lamb’s lettuce

In a frying pan roast the almonds, the set aside for cooling.

Peel the butternut squash, cutting into about 1cm cubes. With some oil in a wok, pan fry the b.squash cubes till get some colour and getting softer a bit while season with some black pepper and some nutmeg. In a separate bowl mash the half of the squash with a fork, then stir in the lemon juice, the zucchini bacon slice bits, the grated cheese and the rest of the butternut squash.

10 minutes before using, take the puff pastry out of the fridge. Divide into 6 squares, and spoon about 2 tbsp of filling onto them.

Mix 1-2 tbsp flour with a tiny amount of water, brushing the edge of each squares. Pinch the puff pastry in a diagonal direction and brush the top of each pastries with vegan melted butter.

Line a baking sheet with parchment paper and place the pastry squares into it. Bake them for 15-20 minutes in a preheated 200°C oven.

Thin slice the pears into a bowl, sprinkle with some lemon juice. Add the rest of the ingredients stirring well. Shake the dressing ingredients very well in a separate bottle and add to the salad.

Serve the this salad with the butternut squash pockets...Bon appetite!