Roasted squash and mozzarella salad recipe

Name: Roasted squash and mozzarella salad
Yield: Serves 4
Ingredients: 1 large butternut squash, peeled and chopped; 4tbsp extra-virgin olive oil; 2 cloves of garlic, thinly sliced; 1 red chilli, seeded and thinly sliced; 2tbsp red wine vinegar; 1tbsp honey; 4 handfuls of rocket leaves; 2tbsp chopped fresh mint; 2 balls buffalo mozzarella, drained

A delicious autumn salad for the turn of the season. Use sweet and golden roasted butternut squash tossed with spicy rocket, fresh herbs and torn, creamy buffalo mozzarella all covered with a spicy honey and vinegar dressing.

See method

Serves 4
15 mins to prepare and 30 mins to cook
375 calories / serving

Shop your ingredients

Tesco Butternut Squash Each
1 large butternut squash, peeled and chopped
£1.50
£1.50/each
Tesco Extra Virgin Olive Oil 250Ml
4tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Garlic 4 Pack
Aldi Price Match
2 cloves of garlic, thinly sliced
£0.87
£0.22/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, seeded and thinly sliced
£0.51
£8.50/kg
Tesco Red Wine Vinegar 350Ml
2tbsp red wine vinegar
£1.55
£4.43/litre
Stockwell & Co Honey 340G
Aldi Price Match
1tbsp honey
£0.74
£2.18/kg
Tesco Wild Rocket 60G
4 handfuls of rocket leaves
£1.00
£16.67/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
2tbsp chopped fresh mint
£0.50
£16.67/kg
Creamfields Mozzarella 210G
Aldi Price Match
2 balls buffalo mozzarella, drained
£0.55
£4.40/kg DR.WT

Method

Preheat oven to Gas Mark 4, 190°C, fan 170°C. Place squash pieces on large baking tray. Toss with 1tbsp of the olive oil and some salt and pepper. Bake for 20 minutes, until golden (remember to shake the pan at about halftime to keep it from sticking).
Heat remaining oil in a pan. Add the garlic and chilli and cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside.
Transfer the warm pumpkin to a large serving dish lined with the rocket. Sprinkle over the chopped mint, then rip the mozzarella into large chunks and arrange over. Pour the warm dressing over the salad and serve.