Monday, April 19, 2010
Recipe: Butternut Squash and Goats Cheese Salad
This is my kinda salad. The salads I like are big. The salads I like tend to use leaves other than ordinary mixed leaves/iceberg (like watercress, rocket, spinach, lambs lettuce etc.) And often the salads I like tend to have some sort of warm element to them. Using more nice seasonal spinach leaves, this is a healthy man-sized "hearty" salad, implementing the sweet flavours of the squash and the delightful tang of the goats cheese.
This recipe won me second place in a competition by the World Wildlife Fund (winning me a massive riverford fruit and veg box, and a nice bottle of orgnaic fairtrade bubbly!)
Butternut Squash and Goats Cheese Salad (serves 2) £1.95 per portion
1 butternut squash, peeled and cubed (use about 300g of the roasted squash)
Drizzle Olive oil
Sprinkling of garam masala
Salt, black pepper and sugar
100g young leaf spinach
30g pine nuts, toasted
100g soft goats cheese
2 tbsp olive oil
1 tbsp white wine vinegar
½ tsp wholegrain mustard
Squeeze runny honey
Salt, black pepper and sugar to taste
1. Heat the oven to 180C. Put the butternut squash in a roasting tin with olive oil, a sprinkling of garam masala, salt, pepper and sugar. Roast in the oven for 30 minutes, stirring halfway in the cooking process.
2. Meanwhile, divide the spinach onto the two plates. Mix the dressing ingredients together, and season to taste.
3. Remove the butternut squash from the oven. Pour even amounts of the dressing over each plate, top with the butternut squash, sprinkle over the toasted pine nuts and top with the soft goat’s cheese. Serve with a little cracked black pepper.