Roast squash salad recipe
A winter salad, made of roast butternut squash, chilli, Parma ham, watercress and Parmesan.
Ingredients
- 1 butternut squash
- 1 cup oil
- 1 pinch sea salt and freshly ground black pepper
- 1 small dried red chilli
- 1 tbsp fennel seeds
- 20 slices of Parma ham
- 4 handfuls of watercress
- 6 tbsp extra-virgin olive oil
- 4 tbsp cider vinegar
- 1 small block of Parmesan cheese
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 190C then cut the squash in half. Remove the seeds then cut into quarters.
- Place the squash on a baking tray and rub all over with the oil, then sprinkle over some salt, pepper, dried chilli and finally the fennel seeds.
- Roast in the oven for about 30 minutes until soft, then remove and keep warm.
- Mix together the oil with the cider vinegar to make a dressing, check the seasoning, then gently break up the squash and divide it between four warm plates.
- Lay the Parma ham slices over the warm squash then scatter over the watercress.
- Drizzle the dressing over and then finish with shavings of fresh Parmesan and some freshly ground black pepper.
Recipe provided by The Groovy Food Company
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