- 1 small butternut squash, peeled
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 big handfuls rocket
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 cloves, thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- small handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.