Salad of Rosemary Roasted Squash, Chorizo, Goats Cheese and Rocket
Serves: 4
Preparation: 10 minutes
Cooking Time: 55 minutes
A type of winter squash. Bright orange flesh, with a sweet nutty texture, has great likeness to that of a pumpkin. Versatile, and can be used in stews and curries, or roasted for salads.
Ingredients
- 1 butternut squash
- 2 handfuls of fresh rosemary, chopped finely
- 1 clove of garlic, peeled and finely chopped
- 150 ml olive oil
- bag of Rocket
- half a a chorizo ring, de-skinned and chopped into cubes
- block of goats cheese cut into 4x1 inch slices
- 2 tbsp of balsamic vinegar
- 7 tbsp olive oil
- half a jar sundried tomatoes,
- chopped handful pine nuts
Method
- Pre-heat the oven to 200C/180C fan/Gas 5
- Carefully peel the squash, and cut into halves, long ways. Scoop out the pulp and cut the rest of the flesh into cubes.
- Cover liberally in 2 tbsp olive oil, rosemary and salt and pepper, and toss everything together. Roast in the oven for 45 minutes, mixing the squash half way through for even cooking.
- Meanwhile, in a frying pan over a medium heat, heat 1 tbsp olive oil and fry the chorizo until crisp. Set aside.
- Turn on the grill, and drizzle each chunk of goats cheese with a tsp of olive oil. Place under the grill for around 2 minutes, or until the top becomes coloured and the cheese start to melt slightly.
- For the dressing mix the 4 tbsp olive oil, garlic and balsamic vinegar in a bowl and season to taste. Set aside
- When the squash is cooked, assemble the salad. In a large bowl toss together the rocket, squash, chorizo and sun dried tomatoes. Pour over the dressing and mix well.
- Add the goats cheese to the top, leaving whole so that everyone gets a piece.
- Sprinkle with the pine nuts and serve.