Roasted squash and apple salad with goats' cheese
Roasted squash and apple salad with goats' cheese
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Ingredients
- the bottom half of a butternut squash, peeled and deseeded
- 2 medium red onions
- 2 eating apples
- 2-3 tbsp olive oil
- 2 red chillies
- 2 tbsp pumpkin seeds
- 125g soft goats’ cheese
- 1 tbsp extra-virgin olive oil flavoured with white truffle
- 140g baby-leaf lamb’s lettuce
For the dressing:
- 2 tbsp olive oil
- 1 tbsp roasted pumpkin seed oil
- 1 dsp red wine vinegar
- 1 tsp brown sugar
- 1 crushed garlic clove
- the bottom half of a butternut squash, peeled and deseeded
- 2 medium red onions
- 2 eating apples
- 2-3 tbsp olive oil
- 2 red chillies
- 2 tbsp pumpkin seeds
- 125g soft goats’ cheese
- 1 tbsp extra-virgin olive oil flavoured with white truffle
- 140g baby-leaf lamb’s lettuce
For the dressing:
- 2 tbsp olive oil
- 1 tbsp roasted pumpkin seed oil
- 1 dsp red wine vinegar
- 1 tsp brown sugar
- 1 crushed garlic clove
Step by step
Make the dressing and truffled goats’ cheese a few hours ahead.
Preheat the oven to 200°C, fan 180°C, gas 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add 2 tablespoons of the oil; season. Toss together and tip on to a baking tray.
Halve and deseed the chillies, put them on a smaller baking tray and drizzle them with a little oil, too.
Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds in a tin for 5 minutes. Whisk together the dressing ingredients.
Mash the goats’ cheese with the truffle oil.
Toss the lettuce with most of the dressing and the seeds; scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.
This is perfect for a supper-party starter
