Spicy squash salad
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4-6
- Dietary
- Nut-free
This substantial salad with roasted spicy squash can be served with Paul Hollywood’s rich savoury brioche couronne.
Ingredients
- 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes
- 2-3 large red chillies, seeds removed, sliced
- 1½ tsp ground cumin
- 1½ tsp dried chilli flakes
- 80ml/3fl oz good olive oil
- 150g/5½oz pak choi leaves, roughly chopped
- 150g/5½oz baby spinach leaves
- large handful pitted black olives
- 300g/10oz goats’ cheese, crumbled (optional)
- salt and freshly ground black pepper
For the dressing
- 3 tbsp red wine vinegar
- 130ml/4fl oz olive oil
- 5 spring onions, trimmed and chopped at an angle
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly.
Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly.
To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper.
Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top.
