Roasted squash and pepper salad

Name: Roasted squash and pepper salad
Yield: Serves 4 people
Cuisine: British recipes
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

Published: 31 Jan 06
Updated: 18 Mar 24

Test kitchen approved

A lovely warm vegetarian salad with roasted butternut squash and peppers. Substantial enough for a healthy dinner.

Serves 4 people
Ready in 30-40 minutes

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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

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.
Preheat the oven to 200°C/fan180°C/gas 6. Cook the peppers in a roasting tin for 30 minutes.
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.
Put the peppers in a plastic bag, seal and cool. Remove the stalks, skin and seeds. Slice the flesh.
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.

Recipe from February 2006 Issue

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