Spicy Squash Salad
This vibrant and flavorful dish combines roasted butternut squash with a touch of spice, tender pak choi, baby spinach, and tangy black olives. The creamy richness of goats' cheese optional adds a delightful contrast to the dish, all tossed in a savory red wine vinegar dressing. Each bite is a perfect balance of sweet, spicy, and tangy flavors that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- 2.4kg/5lb 3oz butternut squash
- 2-3 large red chillies
- 1½ tsp ground cumin
- 1½ tsp dried chilli
- and freshly ground saltblack pepper
- 80ml/3fl oz good olive oil
- 150g/5½oz pak choi
- 150g/5½oz baby spinach
- large handful pitted black olives
- 300g/10oz goats’ cheese, crumbled (optional)
- 3 tbsp red wine vinegar
- 130ml/4fl oz olive oil
- 5 spring onions
- and freshly ground saltblack pepper
- 1 savoury brioche couronne
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly.
- Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly.
- To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper.
- Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goatsâ cheese (if using) and drizzle the dressing on top.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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