Warm squash & rocket salad with garlic vinaigrette
This gutsy vegetarian dish lifts the humble pumpkin with a sweet dressing and creamy cheese
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
Method
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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.
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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.
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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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