Nutrition and extra info
- Vegetarian
- Healthy
Nutrition: per serving
- kcal277
- fat14g
- saturates3g
- carbs26g
- sugars16g
- fibre5g
- protein13g
- salt0.4g
Ingredients
- 1 small butternut squash, halved and sliced into 2cm-thick slices
- 3 tsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp dried crushed chilli
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 red onion, cut into thin wedges
- 2 red peppers, cut into chunky pieces
- 50g bag rocket leaves
Rocket
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- juice ½ lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 125g ball light mozzarella
- 4 tbsp fresh pesto
Pesto
Pess-tohPesto is a generic Italian name for any sauce made by pounding ingredients together.
The…
Method
Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.
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