7 July 2013

Harlequin squash and rocket salad with garlic vinaigrette

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
Mozzarella balls
Pine nuts


2 garlic cloves
Vegetable oil
2 tbsp Aspall cyder vinegar
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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