Ingredients
- 600g butternut squash, peeled, deseeded and cut into wedges
- 3 tbsp rapeseed oil
- 1 ½ tsp cumin seeds
- a good pinch of crushed chilli flakes
- 1 garlic clove, crushed
- 12 spring onions
- 1 x 70g pack wild rocket
- juice of 1⁄2 lemon
- 1 x 125g pack Abergavenny soft goats’ cheese, crumbled
For the pumpkin seed crunch
- 50g pumpkin seeds
- 1⁄2 tsp cumin seeds
- 1 tsp soy sauce (we like Kikkoman)
- 1 tbsp maple syrup
Step by step
Get ahead
The pumpkin crunch can be made a few hours ahead or the night before; store in an airtight container.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the butternut squash with 11⁄2 tablespoons of the oil, the cumin seeds, chilli flakes, garlic and seasoning. Spread out on a large roasting tray and bake in the oven for 35 minutes, turning halfway, until tender and slightly caramelised.
- Toss the spring onions in 1⁄2 tablespoon oil, season lightly and set aside.
- Meanwhile, make the pumpkin seed crunch. Combine the ingredients in a small bowl then spread out on a tray lined with baking paper. Bake in the oven for about 8 minutes until the seeds are toasted and coated in a light caramel. Set aside to cool and crisp up, then break into rough chunks.
- About 10 minutes before the squash is ready, preheat a chargrill pan on the hob. Griddle the spring onions for about 4 minutes, turn and cook for a further 4 minutes, until tender.
- To serve, toss the rocket leaves with the remaining 1 tablespoon oil and the lemon juice. Arrange on a platter and pile on the butternut squash and the griddled spring onions. Scatter with the goats' cheese and the pumpkin seed crunch; serve immediately.
source:https://www.sainsburysmagazine.co.uk/recipes/mains/warm-squash-and-goats-cheese-salad-with-griddled-spring-onions-and-pumpkin-seed-crunch
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