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Warm squash & rocket salad with garlic vinaigrette

Warm squash & rocket salad with garlic vinaigrette

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal307
fat21g
saturates9g
carbs16g
sugars9g
fibre3g
protein14g
low insalt0.65g
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Ingredients

For the vinaigrette

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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

Rating: 5 out of 5.2 ratings
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