Give this roasted squash salad a go, made with red and yellow peppers. It's suitable for vegetarians too.
Ingredients
- 1 red and 1 yellow pepper
- 800g butternut squash
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1/2 tsp crushed dried chillies
- 130g bag Florette Watercress, Spinach and Rocket salad leaves
- Handful of mixed fresh coriander and mint leaves
- 400g can chickpeas, rinsed and drained
- For the tomato dressing
- 6 sun-dried tomatoes in olive oil, drained and roughly chopped
- 3 tbsp red wine vinegar
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 7 tbsp extra-virgin olive oil
- 1/2 tsp caster sugar
- Pinch of crushed dried chillies
Method
- 1. Make the dressing. Put the tomatoes and vinegar in a small pan and heat gently. Set aside for 30 minutes. Blend in a mini processor with the rest of the ingredients until chunky. Add 1 tablespoon warm water. Season.
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Cook the peppers in a roasting tin for 30 minutes.
- 3. Quarter, deseed and peel the squash. Cut into 1cm pieces. Toss with the oil, garlic, chilli and season. Cook in a roasting tin for 20 minutes, until tender.
- 4. Put the peppers in a plastic bag, seal and cool. Remove the stalks, skin and seeds. Slice the flesh.
- 5. Divide the salad leaves and herbs between 4 plates. Scatter with the squash, peppers and two-thirds of the chickpeas. Stir the rest into the dressing. Spoon over the salad and serve.