Squash salad with a poached egg

  • Portion size: Serves 4
  • Hands-on time 10 minutes, cooking time 30 minutes
  • Difficulty: easy

Enjoy seasonal squash in this warm salad recipe with walnuts and poached egg.

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Ingredients

  • 1 small butternut squash
  • 4 tbsp olive oil
  • ½ unpeeled garlic clove
  • 1 tsp chilli flakes
  • 4 free-range eggs
  • 1 tbsp wholegrain mustard
  • 1 tbsp sherry vinegar
  • 100g salad leaves
  • 50g walnuts
  • Parmesan shavings
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Method

  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. 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.
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  • Nutrition

    • 365kcals Calories
    • 28.5g (5.3g saturated) Fat
    • 13.7g Protein
    • 14.5g (8.4g sugars) Carbs
    • 4.9g Fibre
    • 0.5g Salt
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