As an
inspiration for this dish I used the recipe for a Warm squash & rocket salad with garlic vinaigrette
from the BBC Good Food web page.
This was a very
suitable dish for a hot summer's day as it's just a salad but still
has filling and warm components. As you might know I recently tried a
harlequin squash for the first time, and as I grew very fond of it,
it's also featuring in this salad.
This is how I made my salad for two
persons.
1 harlequin squash
Olive oil
Herb salt
Rocket
Mozzarella balls
Pine nuts
Vinaigrette:
2 garlic cloves
Vegetable oil
1 tbsp honey
Cut the harlequin
squash into wedges along its natural wedge shape. Place them into an
oven dish and brush with olive oil. Sprinkle a little herb salt on
them and bake at 180C for about 30 minutes. Turn them occasionally.
Prepare the
vinaigrette. Chop the garlic very finely and slowly fry it at low
heat in some vegetable oil for about 10 minutes. Add the vinegar and
honey and warm it up until it becomes slightly cyrupy. Set it to
side.
Quickly toast some
pine nuts in a dry pan. Place the rocket and pine nuts on a plate.
Also the mozzarella balls can be added at this point.
When the squash is
roasted, place the wedges on the top of the salad. Pour the
vinaigrette on it and enjoy while the squash is still warm.
Stay hungry!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.