This salad has it all; roasted spicy squash, sweet smoky peppers, salty creamy cheese, sweet and sour pomegranate, peppery rocket and crunchy toasted seeds, what more could you possibly want in a salad?
Did you know: Piquillo pepper is a variety of chilli. It has a sweet taste with no heat, perfect for salads. Traditionally grown in Northern Spain, its name is derived from the Spanish for “little beak”.
1 butternut squash
2 tbsp olive oil
A sprig of thyme
1 tsp crushed chillies
1 tin of piquillo peppers (or roasted, skinned red peppers)
250g barrel-aged feta (or goat cheese)
100ml olive oil
2 tbsp pomegranate molasses
Zest and juice of an orange
2 tbsp pomegranate juice
100g rocket (washed)
30g toasted pumpkin and sunflower seeds
1. Preheat oven to 210oC.
2. Wash the butternut squash, cut down the middle and sliced into wedges.
3. Toss the squash in a bowl with oil, thyme, chilli flakes and season, then lay the squash on a tray and roast until soft and lightly charred (approximately 15 minutes). Leave to cool slightly.
4. Tear peppers and crumble over the squash with the feta.
5. Cut pomegranate across the middle and knock the seeds out with the back of a spoon (saving the juice for the dressing)
6. Combine olive oil, pomegranate molasses, orange zest and juice and pomegranate juice, dress the rocket and toss through the salad.
7. Finally combine all the ingredients in a large bowl, tossing well to mix, sprinkling with pomegranate and toasted seeds.
8. Finish with more dressing and enjoy!