Warm squash & rocket salad with garlic vinaigrette
This gutsy vegetarian dish lifts the humble pumpkin with a sweet dressing and creamy cheese
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
- Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
- While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
- To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.
PER SERVING
307 kcalories, protein 14g, carbohydrate 16g, fat 21 g, saturated fat 9g, fibre 3g, sugar 9g, salt 0.65 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1813669/
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Ingredients
- 1 small butternut squash , peeled
- 3 tbsp olive oil
- 2 big handfuls rocket
- 2 x 125g balls mozzarella , torn
FOR THE VINAIGRETTE
- 2 garlic cloves , thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- small handful mint leaves, chopped
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A great accompaniment to soups and salads or just served warm with a bit of butter
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The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
414
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
Ingredients
- 1 small butternut squash , peeled
- 3 tbsp olive oil
- 2 big handfuls rocket
- 2 x 125g balls mozzarella , torn
FOR THE VINAIGRETTE
- 2 garlic cloves , thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- small handful mint leaves, chopped
PER SERVING
307 kcalories, protein 14g, carbohydrate 16g, fat 21 g, saturated fat 9g, fibre 3g, sugar 9g, salt 0.65 g
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11 April 2012
Emilyeverard rated and commented on this recipe
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