Squash, chorizo and mozzarella salad recipe
Autumn brings the wonderfully sweet and nutty flavours of butternut squash. This comforting vegetable is a staple ingredient in many warming dishes, but is also a great addition to this colourful, peppery salad with creamy mozzarella, sweet red onions and smoky chorizo. For a real standout supper that's also gluten-free, dress with spicy harrissa and refreshing mint.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 322 calories / serving
- Gluten-free
Ingredients
- 600g deseeded butternut squash, cut into 5mm-thick half moons
- 1 red onion, cut into 8 wedges
- 2 tbsp olive oil
- 130g pack diced chorizo
- 2 tsp harissa paste
- 1 lemon, juiced
- 120g pack rocket
- 125g pack reduced-fat mozzarella, drained and torn
- 5g fresh mint leaves, roughly torn
Each serving contains
- Energy
- 1345kJ 322.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 15.3gProtein 16.1gFibre 1.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash and onion on a baking tray, add 1 tbsp oil, season and mix. Roast for 25-30 mins until tender.
- Preheat the grill to high. Scatter the chorizo over the squash and grill for 5 mins until crisp.
- Meanwhile, mix together the harissa, remaining oil and half the lemon juice.
- Tip the rocket into a bowl with the remaining lemon juice; season and toss together. Arrange on a serving dish and top with the squash, onion and chorizo. Finish with mozzarella, mint leaves and a drizzle of harissa oil.
- Tip: To prepare the squash, halve widthways, just above the bulb, with a sharp knife. Halve lengthways, then deseed with a spoon. You don't have to peel squash if you're roasting it until soft.
- See more Gluten-free recipes
