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1. Recipes

Warm autumn salad with walnuts and poached egg recipe

By Charlie Clapp

Serving instructions

1. Serves 4
2. 10 minutes to prepare, 30 minutes to cook
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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This seasonal salad is packed with the flavours of Autumn. For best results, serve warm.

Ingredients

1. 1 small butternut squash
2. 4 tbsp olive oil
3. 12 unpeeled garlic clove
4. 1 tsp chilli flakes
5. 4 free-range eggs
6. 1 tbsp wholegrain mustard
7. 1 tbsp sherry vinegar
8. 100g salad leaves
9. 50g walnuts
10. Parmesan shavings

Method

1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Peel and slice the butternut squash into wedges, toss with 1 tbsp olive oil, the unpeeled garlic cloves and the chilli flakes. Season. Roast for 30 minutes.
2. 2. In simmering water, poach the eggs for 2-3 minutes. Whisk the mustard with the sherry vinegar and 3 tbsp olive oil. Season, then toss with the squash and salad leaves. Scatter over the walnuts. Top with the eggs and Parmesan shavings.

Nutritional info

Per serving: 365kcals, 28.5g fat (5.3g saturated), 13.7g protein, 14.5g carbs (8.4g sugars), 0.5g salt, 4.9g fibre

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