Autumnal salad
Treat yourself to a fresh and seasonal autumnal salad with butternut squash and pomegranate.
Prep: 30 mins
Total: 30 mins
Serves: 4
Ingredients
- 300g (10.5 oz) butternut squash or pumpkin peeled
- 1 courgette sliced
- salt and black pepper to taste
- 3 tbsp olive oil
- Juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp chives finely chopped
- 100g (3.5oz) bitter leaves such as chicory, radicchio or endive
- 200g (7oz) 1/2 tin chickpeas drained
- 3 tbsp pomegranate seeds
- 1 tbsp Opies cocktail onions drained
- 2 tbsp Opies capers drained
- 50g (1.8oz) feta crumbled
- crusty bread to serve
Method
Step 1
Roughly chop the squash or pumpkin into slices, then heat a griddle pan on a high heat. Season the vegetables well then griddle, turning over every so often until charred on both sides, before removing to one side on a plate. Repeat with the courgette, then add to the squash and season well.
Step 2
Make the dressing by mixing the oil, lemon juice, Dijon mustard and chives together in a small bowl. Set aside.
Step 3
Arrange the bitter leaves over two plates, then top with the warm squash, courgette, chickpeas, pomegranate seeds and cocktail onions.
Step 4
Top with the capers and feta cheese, then finally drizzle over the dressing. Enjoy with crusty bread.
Recipe and image courtesy of Bennett Opie, bennettopie.com