Roast butternut and pomegranate salad
Designed by Ginger Pig head chef Yvonne Hunter, this also works as a vegetarian main. If you like, you can roast the peppers yourself, over a gas ring or under the grill. Serves 4-6 with other dishes, or 2 as a main.
GET AHEAD Roast the squash a day ahead, then chill; bring to room temperature before adding to the salad.
This recipe is from the ‘Ginger Pig Christmas Cook Book’, by Tim Wilson and Rebecca Seal.
Yield
Serves 4-6 with other dishes, or 2 as a main.
Ingredients
olive oil
Step 1
Preheat the oven to 200°C/fan oven 180°C/mark 6. Line a roasting tin with baking paper. Add the chunks of butternut squash, spoon over the olive oil and season to taste with salt and freshly ground black pepper. Use your hands to toss and coat each piece in the oil.
Step 2
Place in the oven and roast for 20 minutes, or until tender. Remove from the oven and set aside to cool. In a large bowl, toss together the butternut pieces with all the herbs, vegetables and pomegranate seeds, then add the lime juice and extra-virgin olive oil, with a pinch of salt and some freshly ground black pepper. Toss gently to coat.
Step 3
Strew the salad over a large serving platter and then scatter over the feta. To make it suitable for vegans, leave out the feta. Serve straight away.
