Name: Warm squash & rocket salad with garlic vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 small butternut squash peeled; 3 tbsp olive oil; 2 big handfuls rocket; 2 x 125g balls mozzarella torn; 2 garlic cloves thinly sliced; 2 tbsp red wine vinegar; 1 tbsp honey; small handful mint leaves, chopped

Warm squash & rocket salad with garlic vinaigrette

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

Method

step 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.
step 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.
step 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.