Butternut Squash, Pomegranate, Pine Nut, Feta and Mint Salad
Butternut squash, pomegranate, pine nut, feta cheese and mint salad from Gizzi Erskine. This recipe is a colourful burst of texture and vibrant fresh flavours.
From the book
Sticky roasted butternut squash with creamy feta, piquant pomegranate and a whole load of fresh mint is an exceptional salad on its own. However, if you really want to show off, pair it with a roasted leg of lamb and all of its scrummy juices.
|½||large butternut squash, peeled and sliced into half moons 5mm (¼in) thick|
|1 tbsp||olive oil|
|A pinch||of crushed chilli|
|A good pinch||of coriander seed|
|A good pinch||of cumin seeds|
|2 tbsp||pine nuts, toasted|
|150g (5oz)||feta cheese|
|1||pomegranate, seeds only (reserve any juice for the dressing)|
|A small bunch||of fresh mint, leaves picked|
|For the dressing:|
|1 tbsp||pomegranate molasses|
|½ tbsp||lemon juice|
|A pinch||of ground cinnamon|
|2 tbsp||extra virgin olive oil|
|Sea salt and freshly ground black pepper|
Heat the oven to 200°C/400°F/gas 6. Lay the prepared squash in a roasting tin and drizzle with the oil. Quickly bash together the chilli, coriander and spices in a pestle and mortar and season with salt and pepper. Sprinkle the mixture over the squash and toss to coat. Roast for 20–25 minutes, turning the pieces of squash over two–thirds of the way through.
Pile the roast squash onto a serving plate or split between individual plates. Sprinkle over the pine nuts, crumble over the feta and scatter over the pomegranate seeds.
Whisk together all the dressing ingredients, season to taste and drizzle over the salad. Finally scatter over the fresh mint leaves.