Salad of Rosemary Roasted Squash, Chorizo, Goats Cheese and Rocket

Mains food, mains, recipes, tastey recipes, recipe ingredients

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

  1. Pre-heat the oven to 200C/180C fan/Gas 5
  2. Carefully peel the squash, and cut into halves, long ways. Scoop out the pulp and cut the rest of the flesh into cubes.
  3. 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.
  4. Meanwhile, in a frying pan over a medium heat, heat 1 tbsp olive oil and fry the chorizo until crisp. Set aside.
  5. 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.
  6. For the dressing mix the 4 tbsp olive oil, garlic and balsamic vinegar in a bowl and season to taste. Set aside
  7. 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.
  8. Add the goats cheese to the top, leaving whole so that everyone gets a piece.
  9. Sprinkle with the pine nuts and serve.


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