Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 245

A fabulous salad: meltingly tender pieces of sweet butternut squash bathed in a glossy tamari and balsamic dressing with a hint of chilli, a scattering of sizzling hot sesame seeds and some peppery green rocket.

SERVES 4–6

1 butternut squash

a little olive oil for brushing

4 spring onions, sliced

2 tsp sesame seeds

150g (5oz) rocket leaves, to garnish

FOR THE DRESSING

2 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

2 tbsp freshly squeezed lime juice

2 tsp tamari or other soy sauce

½ tsp dried red chilli flakes

salt and freshly ground black pepper

Pre-heat the oven to 190°C (375°F), gas mark 5

Cut the butternut squash in half lengthways and brush the cut surfaces with oil. Put them, cut-side up, into a roasting tin and bake for about 1 hour or until the squash is soft.

Set the squash aside until it’s cool enough to handle, then scoop out and discard the seeds. Peel off the papery skin – it will come away easily – and cut the flesh into 2.5cm (1in) chunks.

Put all the dressing ingredients into a large bowl, with salt and pepper to taste, and mix well.

Add the butternut squash to the bowl, along with the spring onions, and mix gently, so that it is coated with the glossy dressing. Check the seasoning.

Toast the sesame seeds by stirring them for a minute or two in a dry saucepan until they smell toasty and start to jump around.

Put the butternut squash salad on to individual plates, top with a scattering of sizzling sesame seeds and garnish generously with rocket.

VARIATION