Warm squash & rocket salad with garlic vinaigrette

Warm squash & rocket salad with garlic vinaigrette

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(1 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This gutsy vegetarian dish lifts the humble pumpkin with a sweet dressing and creamy cheese

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal307
  • fat21g
  • saturates9g
  • carbs16g
  • sugars9g
  • fibre3g
  • protein14g
  • salt0.65g
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Ingredients

  • 1 small butternut squash, peeled
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 big handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 x 125g balls mozzarella, torn

For the vinaigrette

  • 2 garlic clove, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • small handful mint leaves, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (1)

emilyeverard's picture
5

Fantastic lunch dish but I prefer to add cooked chicken instead of the cheese.

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